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
- 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.