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Spanish spuds

Ingredients

  • 350g new potatoes thickly sliced
  • 225g whole chorizo sausage
  • 1 red pepper diced
  • 1/2 bunch spring onions sliced
  • 2 tomatoes diced

Boiled, mashed, steamed, or baked, let’s face it, you can’t go much wrong with this delicious veg. Here’s how to get our carb companions just perfect…

They may have had a bad rep in the past but potatoes are a vehicle for flavours. And if cooked right, they can be part of a healthy meal as long as you don’t drench them in fatty toppings like butter or mayonnaise. We know you agree because research indicates that the nation is still firmly in love with the humble spud; around half of us enjoy potatoes as part of a  family evening meal three or four times a week

So in celebration of potato week, we’ve come up with a  delicious tapas recipe for a quick and easy lunch for girls (and boys) on the go.

Prep Time: 10 mins
Cook Time: 5 – 6 mins
Serves: 4

METHOD
1. Place the potatoes in a saucepan and cover with cold water. Bring to the boil
and simmer for 5-6 minutes until tender. Drain.
2. Meanwhile, remove the skin from the chorizo and slice. Fry in a non-stick
frying pan with the pepper for 2-3 minutes. Add the spring onions,
tomatoes and potatoes and cook for 2-3 minutes until heated through.
Serve with salad as a light lunch or supper.

Want more potato inspired recipes and info? Go to www.manyfacesofpotatoes.co.uk.

 

 

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