Hearty Pan‑Fried Potatoes
Deftige Bratkartoffeln is a recipe with fresh ingredients from the potato category. Try this and other recipes from Spoonsparrow!
Ingredients
- 700 g potatoes (starchy)
- 200 g chorizo
- 1 Shallot
- 200 g paprika peppers (orange and green)
- 1 tbsp Olive Oil
- Salt
- paprika powder (sweet)
- 8 quail eggs
- 0.5 handful parsley
- pepper (ground)
Instructions
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1.
Wash the potatoes thoroughly, boil them in plenty of salted water for about 20 minutes, then let them steam dry. Meanwhile slice the chorizo into roughly 1 cm thick pieces and fry them in a non‑stick pan for 2–3 minutes; remove and set aside. Peel and finely dice the shallot. Wash the orange and green paprika, halve, deseed, remove white membranes, and cut into thin strips. Slice the cooled potatoes with skin on into about 5 mm thick rounds. Fry them in the remaining chorizo fat for about 5 minutes on each side until golden brown, adding an extra 1–2 tbsp olive oil if needed. Add the shallot cubes and paprika strips, cook together for 3–4 minutes, seasoning with a pinch of salt and paprika powder.
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2.
Meanwhile crack the quail eggs into another pan using the leftover oil and fry them to sunny‑side up. To serve, plate the potato‑chorizo‑paprika mixture on a dish, top with the fried quail eggs, and garnish with parsley leaves and freshly ground pepper.
