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800g / 1¾ lb potatoes, scrubbed and cut into 2cm / ¾-inch chunks 4 tbsp olive oil 1 large red onion, halved and cut into 1cm / ½-inch wedges 200g / 6½ oz chorizo sausage, peeled, halved and cut into chunks 2 tsp thyme leaves salt and ground black pepper 2 tbsp parsley or coriander leaves / cilantro leaves 1 tsp finely chopped red chilli (optional)
© Annabel Langbein Media
Bring potatoes to a boil in a pot of salted water, boil 5 minutes, then drain thoroughly.
While they cook, heat 2 tbsp of the oil in a large frypan and cook onion over medium heat until softened (about 5 minutes). Add chorizo and cook a further 5 minutes, stirring now and then to prevent sticking. Lift out of pan and put to one side.
Add remaining 2 tbsp oil, thyme and well-drained potatoes and cook over a medium-high heat, turning now and then, until slightly crispy (about another 10 minutes). Add the onion and chorizo mixture back to the pan and cook another minute or two. Season to taste with salt and ground black pepper and sprinkle with parsley or coriander leaves / cilantro leaves and chilli, if using.
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