Best 3 Potatoes With Chorizo And Onions Recipes
Indulge in the savory symphony of flavors with our curated collection of potato recipes featuring the delectable combination of chorizo and onions. Embark on a culinary journey through Spain with our "Patatas con Chorizo," where tender potatoes, succulent chorizo, and caramelized onions unite in a vibrant dance of textures and tastes. Experience the rustic charm of our "Chorizo and Potato Hash," a hearty and comforting dish that awakens your senses with its smoky chorizo, crispy potatoes, and aromatic onions. For a taste of traditional Spanish cuisine, try our "Chorizo y Patatas Bravas," where golden-fried potatoes meet a spicy and tangy tomato sauce, topped with flavorful chorizo and alioli. Get ready to tantalize your taste buds with our "Chorizo-Stuffed Baked Potatoes," a delightful symphony of flavors where fluffy baked potatoes are filled with a savory chorizo and cheese filling. And don't miss our "Chorizo and Onion Empanadas," crispy turnovers filled with a delectable mixture of chorizo, potatoes, and onions, perfect for a delightful snack or appetizer.
Check out the recipes below so you can choose the best recipe for yourself!
SAUTEED POTATOES WITH CHORIZO
Provided by Marcela Valladolid
Categories side-dish
Time 35m
Yield 4 to 6 servings (or about 3 cups)
Number Of Ingredients 5
Steps:
- Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.
PATATAS BRAVAS WITH CHORIZO
Bring a Spanish flavour to the table with this intense, smoky starter. Just add crusty bread to serve
Provided by Good Food team
Categories Dinner, Starter
Time 50m
Yield Serves 6 as an appetiser
Number Of Ingredients 9
Steps:
- Heat a little oil in a pan, fry the onion, garlic and chilli until the onion softens, add the cayenne and paprika and stir. Add the tomatoes and bring to a simmer, then cook the whole mixture down for about 20 mins until you have a thick paste. Season well and, if you prefer a smooth sauce, blitz it with a hand blender.
- Meanwhile, steam the potatoes for 10 mins and put the chorizo in a frying pan to slowly cook and release some of its oil. Tip off the excess red oil and add 1 tbsp olive oil. Add the potatoes and fry everything together, turning the heat up as you go so both the potatoes and chorizo brown in patches. Tip into a bowl. Season the sauce - if it isn't hot enough add a few more pinches of cayenne. Spoon the sauce over the potatoes and chorizo to serve.
Nutrition Facts : Calories 342 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.91 milligram of sodium
POTATOES WITH PEPPERS AND CHORIZO
Categories Pepper Pork Potato Appetizer Side Sauté Bell Pepper Tailgating Jalapeño Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings (as part of tapas buffet)
Number Of Ingredients 8
Steps:
- Make a crosswise cut halfway through 1 potato, then break it apart. Turn potato cut sides down, then cut and break halves in same manner. Repeat halving and breaking until pieces are about 1 1/2 inches. Repeat with remaining potatoes.
- Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet.
- Cut a 1 1/2-inch lengthwise slit in each chile, then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add wine and boil until reduced to about 1/4 cup, 3 to 4 minutes. Discard chiles, then add pepper mixture to potatoes along with salt and pepper to taste and toss well. Serve warm or at room temperature.
Tips:
- Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the final dish. Look for high-quality chorizo, potatoes, and onions.
- Don't overcrowd the pan: When cooking the potatoes, be sure to give them enough space so that they can brown evenly. If you overcrowd the pan, the potatoes will steam instead of brown.
- Use a well-seasoned pan: A well-seasoned pan will help to prevent the potatoes from sticking. If you don't have a well-seasoned pan, you can use a non-stick pan.
- Cook the potatoes until they are tender: The potatoes should be cooked until they are tender, but not mushy. You can check the doneness of the potatoes by piercing them with a fork. If the fork goes through easily, the potatoes are done.
- Add the chorizo and onions at the end: The chorizo and onions should be added to the pan towards the end of the cooking process. This will prevent them from overcooking.
- Serve immediately: Potatoes with chorizo and onions are best served immediately. They can be served as a main course or a side dish.
Conclusion:
Potatoes with chorizo and onions is a classic Spanish dish that is easy to make and packed with flavor. The combination of smoky chorizo, savory potatoes, and sweet onions is a surefire hit. This dish is perfect for a weeknight meal or a special occasion. So next time you're looking for a delicious and easy-to-make dish, give potatoes with chorizo and onions a try. You won't be disappointed!
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