Patatas bravas with chorizo

Patatas bravas with chorizo

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(39 ratings)

Prep: 10 mins Cook: 40 mins

Easy

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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Ingredients

  • 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
    Onion

    Onion

    un-yun

    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
    Chorizo

    Chorizo

    chore-reeth-oh

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

Method

  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, questions and tips

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albertine
28th Feb, 2013
5.05
Delicious! We had ours with scrambled eggs which was perfect.
thecherub's picture
thecherub
28th Aug, 2012
5.05
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
12th May, 2012
4.05
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
19th Mar, 2012
It's a good party food, my social status has now gone though the roof. Well done.
cornishshar
16th Mar, 2012
5.05
Really good and simple and quick to make everyone liked it
trackyt2004
19th Feb, 2012
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
15th Dec, 2011
Loved this - added a fried egg on top which was great as really goes well with potatoes and chorizo!
garwoodg
22nd Nov, 2011
Really good, authentic tasting dish, all the flavour dimensions coming through. Used spicy chorizo so the overall dish was pretty hot!
johnbroughton
2nd Oct, 2011
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
4th Aug, 2011
5.05
So nice. Also made all the sauce with half the pots. Whizzed remaining sauce and used as a dip.

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