John Myers
Ingredients for 4 servings:
- 2 kg potato(s), waxy
- 500 g paprika sausage (chorizo)
- 1 red chili pepper(s)
- 10 shallots or small onions
- some olive oil for frying
- some salt and pepper
- 1 bunch of chives
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes
Holiday feeling at home
Preparation: Boil the potatoes in their jacket potatoes for 20 minutes. Meanwhile: Wash and dry the chives, and cut them into small rolls. Clean the chili pepper, cut them lengthwise, and remove the seeds. Wash and chop very finely, being careful not to get your fingers in your eyes. Peel and halve the shallots; quarter them if necessary. Remove the skin from the chorizo (Spanish paprika sausage) and slice the sausage. After 20 minutes of cooking, drain the potatoes, rinse them in cold water, and peel them. Let them cool thoroughly. Potatoes that were cooked the day before are also good. Once cooled, slice the potatoes as you would for fried potatoes. Now heat the olive oil in two sufficiently large pans. Fry the chorizo slices in the hot oil, carefully turning them over, until crispy, then remove from the pan. Now fry the cooled potato slices in this frying fat for about 10 minutes, turning occasionally, until golden brown. After 5 minutes, add the shallots and chili pepper; continue frying, turning occasionally. Now add the chorizo slices and heat briefly again. Season everything to taste with salt and pepper. To serve: Sprinkle with the prepared chives just before serving. Tip: The pans can be brought to the table as they are, and everyone can serve themselves.
Facebook Comments