Name: Hearty Potato Chorizo Pan
Prep time: 60 min
Total time: 60 min
Yield: 4 Servings
Cuisine: Spanish
Ingredients: 1.2 kg Potatoes; 250 g Chorizo (Spanish paprika sausage); 1 piece red Chili pepper; 8 piece Shallots or small onions; 2 tbsp Oil; 1 bunch Chives; to taste Salt; to taste Pepper

Description

This hearty potato chorizo pan is an absolute must for all lovers of hearty dishes! The combination of crispy potatoes, spicy chorizo and a touch of chili creates a taste experience that simply makes you happy. I especially like to make this pan in the fall when the potatoes are freshly harvested. It is perfect as a main course for a cozy dinner with friends or family. The preparation is a bit time-consuming, but the result is worth it! If you don't like it so spicy, you can of course leave out the chili.

Ingredients (8 ingredients)

1.2 kg Potatoes

250 g Chorizo (Spanish paprika sausage)

1 piece red Chili pepper

8 piece Shallots or small onions

2 tbsp Oil

1 bunch Chives

to taste Salt

to taste Pepper

Preparation (8 steps)

Pre-cook potatoes

Thermomix® Setting

20 min/Varoma/Speed 1 Varoma

Put 1.2 kg potatoes into the simmering basket. Fill 1 liter of water into the mixing bowl, insert the simmering basket and cook the potatoes for 20 min./Varoma/speed 1.

1200

Prepare chorizo

While the potatoes are cooking, remove the skin from 250 g chorizo and cut into slices. Clean 1 red chili pepper, slit lengthwise, core, wash and cut into fine rings.

Prepare shallots

Peel 8 shallots or small onions and, depending on their size, halve or quarter them.

Prepare potatoes

Quench the pre-cooked potatoes with cold water, peel and let cool slightly. Then cut into slices.

Fry chorizo

Heat 2-3 tablespoons of oil in a large pan. Fry the sausage slices in it until crispy, turning, then remove from the pan and set aside.

Fry potatoes

Fry the potato slices in the hot fat in the pan for approx. 10 minutes until golden brown. After 5 minutes, add the shallots and chili and continue frying.

Mix in chorizo

Mix the fried sausage slices with the potatoes and heat briefly.

Season and serve

Wash 1 bunch of chives, pat dry and cut into fine rolls. Season the fried potatoes with salt and pepper and sprinkle with chives. Serve immediately.

Finished cooking? Great! 🎉

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About this recipe

The potato chorizo pan is more than just a dish for me; it is a memory of my childhood. My grandma, a true Spaniard, always prepared it when the family came together. The scent of smoked paprika and crispy potatoes then filled the whole house. Her recipe was of course a well-kept family secret, but over time and after a few attempts, I developed my own version that comes very close to my grandma's original. The basis of this pan is of course the potatoes. I prefer waxy varieties such as Annabelle or Linda, as they retain their shape during frying and do not fall apart. The chorizo, a Spanish paprika sausage, is the heart of the dish. It gives the pan its characteristic spicy and slightly smoky taste. When buying, make sure it is of good quality. A spicy chorizo also gives the dish a pleasant spiciness, which can be enhanced by the chili. The shallots or small onions provide a sweet note that harmonizes perfectly with the spiciness of the chorizo. The chili, depending on the desired spiciness, brings an additional dimension into play. And the fresh chives at the end round off the whole thing with their fresh, slightly onion-like note. The Thermomix® makes preparation much easier. Pre-cooking the potatoes in the simmering basket is not only time-saving, but also ensures that the potatoes are cooked evenly. Make sure to quench the potatoes immediately after cooking so that they do not continue to cook and become too soft. When frying the chorizo, it is important that the pan is really hot so that the sausage slices become crispy and their aroma unfolds optimally. The rendered fat from the chorizo is the perfect base for frying the potatoes. Add the shallots and chili later so they don't burn. For a vegetarian version, you can replace the chorizo with smoked tofu or Halloumi. Instead of chorizo fat, you can then use olive oil. Experiment with other spices too! Smoked paprika powder, garlic powder or a pinch of cumin go perfectly with this pan. Serve the potato chorizo pan as a main course with a fresh salad or a dip such as Aioli or Sour Cream. A glass of dry red wine goes perfectly with it. The pan also tastes good cold as a side dish for grilling or as a filling for tacos. Leftovers of the potato chorizo pan can be easily stored in the refrigerator. They can be reheated the next day in the pan or in the microwave. The pan is also good for preparation. The potatoes can be cooked and cut the day before. The chorizo, shallots and chili can also be prepared, so that the preparation the next day is quick and easy.