A Spanish inspired dish with crispy baby potatoes, onion, garlic, chilli and tomatoes.
200g Chorizo, thinly sliced
500g Baby Potatoes, halved
1 Medium Red Onion, chopped
1 Red Chilli, finely chopped
2 Garlic Cloves, peeled and minced
80ml Olive Oil
400g tin Chopped Tomatoes with Herbs
1 tsp Paprika
1 tsp Oregano
Juice of ½ Lemon
Sea Salt and Black Pepper
5g Fresh Basil Leaves
Heat 30ml olive oil in a saucepan and sauté the onion, garlic and chilli on a low heat for 5 minutes.
Add the tinned tomato, lemon juice, oregano, paprika and season with some salt and pepper.
Bring to the boil, then simmer uncovered for 10 minutes, until thickened.
Boil the potatoes in some salted water until tender and drain well.
Heat the remaining oil in a large frying pan and sauté the chorizo and potatoes.
When crisp, add the tomato sauce and heat through.
Serve immediately, topped with the torn basil leaves.
