Country-style potatoes with chorizo and peppers

Name: Country-style potatoes with chorizo and peppers (Patatas cortijeras con picadillo de chorizo)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: 2 eggs; salt and pepper to taste; salt and pepper to taste; 20 g (¾ oz) green pepper, thinly sliced; 3 cloves garlic, thinly sliced; 30 g (1 oz) serrano ham, cut into thin strips; 50 g (1¾ oz) chorizo, cut into 1cm (½-inch) slices and lightly fried; 50 g (1¾ oz) unsalted butter; 3 tbsp olive oil for frying; 125 g (4½ oz) onion, thinly sliced; 20 g (¾ oz) red pepper, thinly sliced; 400 g (14 oz) potatoes, peeled and thinly sliced

Patatas cortijeras con picadillo de chorizo

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Developed in the kitchen by Julián and Juan, this recipe exploits the abundant fresh local vegetables, with the chorizo and ham acting as little more than seasoning. It’s a perfect, sustaining mélange enveloped by lightly-cooked egg.

Ingredients

Europe
Spain
Córdoba
Main course
Mediterranean

Ingredients

Method