|Sat Fat 4.5g||22%|
Boil the potatoes for 6-8 minutes until softening. Drain and leave to cool.
Fry the chorizo in a sauté pan until starting to crisp then add the potatoes. Cook until golden, transfer to a bowl and set aside.
Sauté the onion and garlic, add the wine and reduce. Add the chilli flakes and stir.
Add the tomatoes, cook for fifteen minutes on a gentle heat. Pour over the potatoes and chorizo and sprinkle with chopped fresh parsley.
350g New Potatoes, roughly cubed
150 cooking chorizo, cut into 1cm cubes
100ml red wine
400g tinned chopped tomatoes
1 white onion, medium, sliced
1 garlic, crushed
1 red chilli, sliced
2-3tsp chilli flakes
Salt and pepper
2tbsp olive oil
This traditional twist on a family favourite is a great way to use up leftovers for a midweek meal.
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