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Potatoes with Peppers and Chorizo

This rustic Spanish-inspired dish of potatoes with peppers and chorizo is a wonderful example of how simple, high-quality ingredients can create a deeply satisfying meal. By breaking the potatoes into rough chunks rather than slicing them cleanly, you create more surface area to soak up the smoky oils from the cured pork and the acidity of the white wine. It is a vibrant, dairy-free option that works perfectly as a seasonal side dish or as part of a traditional tapas spread.

Packed with savoury flavour from the slowly softened onions and green peppers, this recipe is incredibly versatile. The gentle heat from the chillies infuses the oil without overpowering the other ingredients, making it a family-friendly favourite. Enjoy it hot from the frying pan for a comforting supper, or serve it at room temperature as part of a Mediterranean-style lunch.

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Ingredients for Potatoes with Peppers and Chorizo

  • 900g medium boiling potatoes, peeled

  • 120ml de aceite de oliva virgen extra

  • 1/2 cucharaditas de sal

  • 2 fresh jalapeño chillies

  • 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips

  • 450g green bell or Italian frying peppers, cut lengthwise into 1/4-inch-wide strips

  • 80g finely chopped Spanish chorizo (cured spiced pork sausage

  • 60g

  • casings discarded if desired)

  • 180ml dry white wine

Make a crosswise cut halfway through 1 potato, then break it apart. Turn potato cut sides down, then cut and break halves in same manner. Repeat halving and breaking until pieces are about 1 1/2 inches. Repeat with remaining potatoes.

Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet.

Cut a 1 1/2-inch lengthwise slit in each chilli, then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add wine and boil until reduced to about 40g , 3 to 4 minutes. Discard chillies, then add pepper mixture to potatoes along with salt and pepper to taste and toss well. Serve warm or at room temperature.

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Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.

Historial del artículo

La información en esta página es revisada por pares por clínicos calificados.

  • 28 Ene 2026 | Publicado originalmente

    Escrito por:

    Editores de recetas del Reino Unido

    Revisado por pares por

    Editores de recetas del Reino Unido
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