When I visited Spain some time ago, we went into a tapas bar. At first, I thought: “Do I really want to eat here?” It was really dark, from the ceiling were hanging dozens of whole hams, the interior was shabby and the floor was covered with used toothpicks. But at a closer look, all the people inside were having a good time, the whole 10 meters of the bar top were laden with snacks of all kinds and it all smelled incredibly good. So we ordered some sherry and took from the bar what we liked. We had planned to eat dinner afterward, but we came out of the bar feeling slightly tipsy and incredibly full.
One of the classic tapas is chorizo and potatoes cooked together and you won’t believe how easy this is. It tastes complex, the sauce looks like it has been cooked for hours and it warms your soul. But all you need is found in all kitchens, even that of a student that has just moved in. As for cooking skills: if you can hold a knife and know how to turn up the heat on your stovetop, you’re good to go.
1/2 – 1 chorizo or salsiccia sausage, hot if possible
450 g / 1 pound potatoes
1 large onion
salt and pepper
This is basically all you need: chorizo, potatoes and an onion. Garlic is optional and you should be able to find some kind of oil or fat in your kitchen. And I really do hope there’s salt and pepper around. Oh, and you’ll also need water. I don’t know why, but nobody mentions water in the ingredient list in cooking but always in baking.
As for the hardware, you’ll only need a knife, a spoon to stir and a pot or pan. OK, maybe a cutting board, but that’s it. Even the most rudimentary equipped kitchen will have all this.
Cut everything into nice, big chunks. No need to be exact here, just cut it the way you like.
I like my potatoes in 1 cm cubes, no matter if I fry or cook them. Again, cut them any way you like, but they should be somehow bite-sized.
If you peel them is up to your tools and skills, your taste – and your laziness…
Heat up your pan or pot on medium, then add the oil and the chorizo. Let the sausage fry until you see a dark crust forming on them.
Add the onions and the garlic and also cook them in the oil until they are soft and the edges start to get brown.
Add the potatoes and let it cook on medium-low for about 25 minutes, until the potatoes are done and most of the water has evaporated.
Fill into your favorite bowl or plate, or eat it just right out of the pot. No garnishing.
Tastes best with a glass of red wine and some green olives. Think of your visit to Spain ages ago.
2 thoughts on “Chorizo and Potatoes. Minimalistic in every way.”
Let’s hear it for simple! This is actually the first recipe from your blog that I have tried, since I happened to have all the ingredients. Mine wasn’t as good as yours, mostly because I fried the chorizo too long. It was delicious anyway. Thanks for the inspiration. 🙂
I’ve had some chorizo in the freezer for a while, finally decided to get off my duff, thaw it and make the simple dish I’d planned for it all along. Thank you for providing that missing element, the accompanying simple recipe! 🙂