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)

lilmssquirrel's picture

Top notch. Ended up sharing this with my one year old. She tried a spoonful and then ate a whole portion. A's I only made half the potatoes but with all the sauce, I'm intending to use leftover sauce with chicken breasts and maybe stir in chickpeas and some spinach. A splash of lemon juice worked well too. Def a new favourite

lizzie18's picture

absolutely delicious

welliam60's picture

Really delish. Speedy and easy.
Consider serving sauce separately to add at the last minute to keep the potatoes crispy.

I also did with eggs - just broken on top of the potato mixture in the pan with a lid on for the last few minutes for a complete meal with crusty bread and simple green salad.

meemer2424's picture

Would really recommend this dish altho I quartered baby potatoes and steamed them for 25 mins and some of them were still hard so would recommend at least 30 mins of steaming. Was a delicious warming dish for a winters night served with a lovely rioja. I served with fig jam and cream on the side which complemented the spice just beautifully. V simple dish for a main!

rhianthomas1984's picture

This was a great dish, lovely flavours with quite a nice spicy kick. Served it with roast chicken and is definitely one we’ll have again and again.

flyingfish's picture

Excellent. Made with garlic foccacia for a lunch. Very easy - even the children enjoyed it. Will make again.

mariemc_mahon's picture

very tasty and effortless !
i didnt have tomato puree , used jalapeno relish instead


quiltercook's picture

Wonderful , quick and really full of flavour , I was short of chorizo so added some bacon and mushrooms as well.

kateluisalin's picture

Really tasty. We had it as part of a tapas dinner for 4 and there's plenty left over for another meal!

amorin's picture

Oh my goodness, how delicious!

We had no cayenne pepper so substituted mild curry powder, and added panchetta to bulk it out into a main meal. Will DEFINATELY make again, and plan to use the sauce to use in paella.

natalierachel's picture

Wow! I also boiled the potatoes and used chilli flakes. Served with the "easiest ever paella" and garlic bread. Delicious. Next time I will add sliced peppers.

rhodes95's picture

Definite hit with my husband and son. Just served it with ciabatta . Its nice cold too, have been asked to make extra so it can be taken to work the next day.

bethocallaghan's picture

I also boiled the potatoes. Added yellow pepper to the sauce. Made for 2 for tea using 400g potatoes and the same amount of sausage.

eleanormayo's picture

I made these on Sunday and altered the method slightly, I boiled the potatoes as I wanted to steam something else above them...I would rather they got a bit crispier in the frying pan and might try them in the oven next time. I blended the sauce as suggested and the whole dish was yummy!

heather_20's picture

This was really tasty, I didn't have any cayenne pepper so I used hot chilli powder instead. One thing I did find was that the potatoes definitely need longer than 10 minutes, but maybe that's just because my pieces were quite large.

monenna's picture

THis is a great Saturday night dish with a few glasses of wine or beer :-)

samham's picture

Simple to make, not many different ingredients to use, and tested really great. Will defo' make again.

buzz88's picture

A strong, smokey taste that was delicious. Just beware if you make this as a starter as your guests will fill themselves up on these and leave no room for the main!

funfoodie's picture

This was a simple recipe to make and tasted fantastic even the fussy eaters in my house enjoyed it will definatly be making it again


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