Patatas revolconas with chorizo
This Castilian plateau dish is both tasty and filling. Give it a smoother consistency by simply adding a little stock to the potato and peppers in the bread.
Ingredients
200 g Campofrío chorizo sarta
600 g potatoes
2 cloves of garlic
1 teaspoon of pepper
Olive oil
Salt
Preparation
- Peel and chop the potatoes and boil them in salted water.
- Cut the chorizo into thin slices and sauté in a little olive oil.
- Crush the garlic well in 4-5 tablespoons of the water used for cooking the potatoes.
- Mash the potatoes with a fork, and add the pepper, the oil from sautéing the chorizo, and the garlic. Mix everything together and serve to taste, not forgetting to lay the chorizo slices on top.
Prepare it with
Pimentón de la Vera (paprika), famous for its intense red colour and aroma. Don’t use too much, though, as you only need three grams for four portions.
Savour it with
A Rioja wine
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