As you know I recently harvested my tatties (potatoes), so my brain got working on some tattie (potato) recipes. This one is a classic spanish dish, mostly a tapas type dish. I also recently purchased some new Kitchen Aid Skillets (pans), so I was keen to start using them, I have to say they are fabulous, very robust and non stick so I don’t need any oil when cooking…perfect! This dish was a quick 25 minute dinner. I do love quick and easy meals.

Serves 2

6 charlotte potatoes – cut into small chunks

150g chorizo – cut into 1 cm chunks

1 red onion – diced

1 green pepper – diced

2 tsp dried chilli flakes

1 garlic clove – crushed

100ml red wine (I used cabernet sauvignon)

2 tsp dried parsley (fresh is better, but I didn’t have any)

400g tin plum tomatoes (I find you get better flavour from plum than chopped)

1. Bring to the boil a pan at slightly salted water and boil the potatoes for about 5-6 minutes. Drain and leave to cool slightly.
2. Heat the chorizo in the pan on medium to high heat and add in the potatoes, cook until slightly browned all over. Remove with a slotted spoon.                                           
3. Put the onion, peppers and garlic in the pan and saute. Add the red wine and reduce. Then add in the dried chilli flakes and stir through.                            
4. Add in the tin tomatoes, cutting them up, stir and simmer for about 10 minutes.
5. Add in the potatoes and chorizo, mix through and cook for a further 5 minutes.   
6. Serve and sprinkle the parsley on top. Yummy!