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.
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)
- 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.
- 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.
- 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.
- Add in the tin tomatoes, cutting them up, stir and simmer for about 10 minutes.
- Add in the potatoes and chorizo, mix through and cook for a further 5 minutes.
- Serve and sprinkle the parsley on top. Yummy!