Potato and Pepper Skillet with Chorizo
A potato and pepper skillet with chorizo is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g mostly firm, small potatoes
- 5 ripe tomatoes
- 2 red bell peppers
- 2 large white onions
- 2 chorizo sausages (Spanish paprika sausage)
- Salt
- cold-pressed olive oil
- freshly ground pepper
- sugar
Instructions
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1.
Wash the potatoes, brush off dirt and cook with skins in plenty of salted water for 30‑40 minutes. Drain and keep warm.
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2.
Peel the onions and cut into wedges. Wash tomatoes, blanch in boiling water, peel, halve, core, and dice. Wash bell peppers, halve, core, and slice. Remove skin from chorizo sausages and slice.
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3.
Heat 4 tablespoons of oil in a pan and sauté the onions until translucent. Add the pepper slices and cook for 1‑2 minutes. Add tomatoes and 2‑3 tablespoons of water, cover, and simmer over low heat for 20‑25 minutes (add more water if it reduces too much), until the pepper pieces are tender. Season with salt, pepper, and 1‑2 teaspoons of sugar. Cut potatoes lengthwise in half and add them with chorizo slices to the pan, mix well, cover, and let cook over low heat for another 3‑4 minutes. Taste again and adjust seasoning if needed. Serve hot.
