These are such a big hit from our Saturday Market Kitchen. Can be served with a simple fresh salad or as a side dish to another Spanish meal.
- 20ml olive Oil
- 3 cloves of garlic
- 1 onion finely chopped
- ½ chilli pepper finely chopped
- 1 green pepper chopped
- 1kg agria potatoes peeled and diced
- 200gm of fresh chorizos sliced
- Salt / pepper ground black
- Sprig of fresh thyme
Heat the olive oil in oven dish; add garlic and sauté until golden.
Put in the onion and sweat over low heat for a few minutes until lightly golden.
Then add the peppers.
Sauté for about 3 minutes before adding the potatoes and the chorizos.
Stir all the ingredients together well and cover with cold water.
Bring to the boil over a high heat, reduce to medium and simmer for about 20 mins until potatoes are cooked.
Season with salt and pepper.
Serve in your favourite serving dish and pile the chorizos peppers and onions on top.
Garnish with fresh thyme.
Happy eating Warwick Brown La Cigale Chef