Patatas bravas with chorizo

Patatas bravas with chorizo

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(46 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, questions and tips

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7th May, 2020
Have made this several times now to use up left over roast potatoes and any chorizo festering at the back of the fridge, delicious!
25th Aug, 2015
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!
28th Dec, 2014
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!
16th Aug, 2014
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!).
17th Aug, 2013
Made this the other night for my parents - was absolutely lush, added half a tea spoon of chilli flakes for an extra kick
24th Apr, 2013
Oh and i'm taking it to work tomorrow for lunch xxxx
24th Apr, 2013
Just had this for my dinner, with a big chunk of crusty bread. Was so simple and tasted delicious x x x
Fridays cook
22nd Apr, 2013
Lovely comfort food.
14th Apr, 2013
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!
14th Apr, 2013
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


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