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4 tablespoons olive oil

4 oz (115 g) chorizo, chopped

1 1/2 lb (750 g) potatoes, coarsely chopped

1 Spanish onion, chopped

1 red pepper (capsicum), chopped

12 oz (350 g) beefsteak tomatoes, peeled, seeded and chopped

salt and freshly ground black pepper

chicken stock, or water, to cover

mint, for garnish




  1.    Heat oil in a flameproof casserole.  Add chorizo and cook, stirring occasionally, until fat runs.  Remove chorizo.

2.    Add potatoes and onion and cook, stirring occasionally, for 5 minutes.

3.    Stir in red pepper (capsicum), fry for 5 minutes, then add tomatoes and return chorizo to pan.

4.    Season with salt and pepper.

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