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Ingredients:

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

 

 

Method:

  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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