Chorizo ​​pan with potatoes, pointed peppers and leeks

Ingredients for 10 servings:

• 800g chorizo
• 2 ½ kg potatoes, small
• 200 g pointed peppers
• 2 leek(s)
• 2 onions
• 2 chili peppers
• ½ garlic bulb(s)
• 300 g feta cheese
• 40 g parsley
• 3 tsp salt
• 3 tsp pepper
• 3 tsp paprika powder, hot
• 1 tsp cinnamon powder
• 3 tsp oregano
• 3 tsp nutmeg
• 2 tsp cayenne pepper
• 2 tsp cumin
• oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Slice the small potatoes and chorizo; do not peel the potatoes. Wash the leek, halve it, and cut it into strips or slices, omitting the coarse leaves. Dice the onions and pointed peppers. Finely chop the chili and parsley. Heat the oil in several pans and fry the potatoes, adding salt, pepper, paprika, cinnamon, oregano, nutmeg, cayenne pepper, and cumin. If desired, gather them in a large pot and keep warm. In another pan, fry the chorizo, then gradually add the onions, chili, and paprika, crush the garlic, and finally add the leek. Mix everything together, stirring in the feta and parsley.