Patatas bravas with chorizo

Patatas bravas with chorizo

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(39 ratings)

Prep: 10 mins Cook: 40 mins


Serves 6 as an appetiser
Bring a Spanish flavour to the table with this intense, smoky starter. Just add crusty bread to serve

Nutrition and extra info

Nutrition: per serving

  • kcal342
  • fat19g
  • saturates7g
  • carbs32g
  • sugars6g
  • fibre3g
  • protein12g
  • salt1.91g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, sliced
  • 1 red chilli, chopped
  • pinch cayenne pepper
  • pinch smoked paprika
  • 400g can chopped tomato
  • 1kg new potatoes, halved or quartered
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 250g small cooking chorizo



    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…


  1. Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.

  2. Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce – if it isn’t hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.

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Comments (39)

WENWRN's picture

Don't throw the oil from the chorizo away - this is the best bit. Obviously if there is too much then take some out but fry your potatoes (after part boiling) in this lovely oil. I added two red thai chillies (pierced) as I didn't have a whole chilli and then removed them before I blitzed the tomato but delicious!

shmoopie1812's picture

Eating this as I type as it is so delicious! I just mashed the sauce with a potato masher as I prefer a textured sauce. I added some very thinly chopped mushrooms too as I had them in the fridge. My chorizo was getting quite black so I removed it and cooked the potatoes on their own and they were lovely.The sauce is a revelation and I will use as a base for all my pasta sauces in future and just add passata to thin it out. Will become a regular in my repertoire!

jose81's picture

Made this for lunch with scrambled eggs. Yummy. Fried the chorizo and potatoes a bit too long and the chorizo was burnt, but the sauce was delicious (made it with passata and didn't need to whiz) despite having no chilli so using jerk seasoning (a very versatile spice I'm discovering!).

penguin39's picture

Made this the other night for my parents - was absolutely lush, added half a tea spoon of chilli flakes for an extra kick

swiftylou's picture

Oh and i'm taking it to work tomorrow for lunch xxxx

swiftylou's picture

Just had this for my dinner, with a big chunk of crusty bread. Was so simple and tasted delicious x x x

Fridays cook's picture

Lovely comfort food.

fforde's picture

far too many potatoes to fry off in the pan after steaming and then slicing so I put the potato and chorizo mix in the oven for 30 mins at 220 degrees, perfect!

moominmills's picture

Made this last night. So easy and so tasty. Have kept leftovers in the fridge for the rest of the week. Will definitely make again

bluemoon25's picture

It was a nice dish and tasty however did not have the kick I thought it would. Nice with a glass of sangria! Husband liked it though and has said he would like again so its always a good sign!!!

albertine's picture

Delicious! We had ours with scrambled eggs which was perfect.

thecherub's picture

This was great. I par boiled my potatoes before frying them with the chorizo. I also added some peppers, as I had some in the fridge. The whole thing was delicious and simple to do (didnt blitz the sauce either). Will definately do again.

cakeanyone's picture

Lovely warm smokey flavours. Made for 2 - kept all quantities the same except used 100g chorizo and 500g potatoes. Next time will you normal potatoes as I like them really crispy.

davecane's picture

It's a good party food, my social status has now gone though the roof.
Well done.

cornishshar's picture

Really good and simple and quick to make everyone liked it

trackyt2004's picture

fantastic recipe, easy to make and a delicious taste. I boiled the potatoes and aslo used more cayenne and paprika for a little more heat1 Def one I will make again and again !

maj5678's picture

Loved this - added a fried egg on top which was great as really goes well with potatoes and chorizo!

garwoodg's picture

Really good, authentic tasting dish, all the flavour dimensions coming through. Used spicy chorizo so the overall dish was pretty hot!

johnbroughton's picture

Super dish and so easy to make. Used spicy hot cooking chorizio and this gave it real bite and depth. I love this dish as part of a Tapas meal with prawns in sherry and garlic, some albondigas and freshly baked Spanish bread. Delicious.

tutty1's picture

So nice. Also made all the sauce with half the pots. Whizzed remaining sauce and used as a dip.


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