January 4, 2014
Try this Tapas favourite as hot or as mild as you like!
Makes 4 tapa serves
1 1/2 cups sliced chorizo
1 cup Sofrito (pepper and tomato sauce)
2 cups diced potatoes, roasted
2 tablespoons extra virgin olive oil
1/2 cup coriander for garnish
On medium heat, sauté the chopped chorizo in the oil.
Stir and cook until browned.
Remove chorizo and set aside.
Add the Sofrito to the pan and allow to heat through.
Add the cooked potatoes and chorizo.
Stir well and remove from the heat.
Allow time for the flavours to blend together.
As Tapas place the potatoes into a bowl and serve hot or at room temperature.
Potatoes made this way can be used as pizza topping, enchilada filling or with scrambled eggs for breakfast.
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