Papas con Chorizo

Method

1. 1

   Parboil the potatoes

   Bring a saucepan of salted water to the boil over high heat. Add the potatoes and boil for 6 to 8 minutes, until the outside is just tender but the centres still hold their shape.

2. 2

   Steam dry

   Drain well and leave to steam dry for 2 minutes.

3. 3

   Brown the potatoes

   Heat the oil in a large frying pan over medium-high heat. Add the potatoes in an even layer and cook for 12 to 15 minutes, turning every few minutes, until golden and crisp outside and tender inside.

4. 4

   Set aside

   Transfer the potatoes to a plate.

5. 5

   Cook the chorizo and onion

   Reduce the heat to medium. Add the chorizo and onion to the same pan and cook for 7 to 9 minutes, breaking up the chorizo, until the onion is soft and the chorizo is browned and cooked through to 71°C.

6. 6

   Soften the pepper

   Stir in the green pepper, cumin and oregano. Cook over medium heat for 4 to 5 minutes, stirring occasionally, until the pepper is softened but still holds its shape.

7. 7

   Bring it together

   Return the potatoes to the pan and add the water. Cook over medium heat for 2 to 3 minutes, folding gently until everything is hot and coated in the chorizo juices.

8. 8

   Season

   Taste and add salt if needed.

9. 9

   Serve

   Take the pan off the heat. Scatter over the coriander and serve hot with lime wedges for squeezing over.

Tips

• Dry the potatoes well after draining so they brown rather than steam.
• Give the potatoes space in the pan and avoid stirring constantly so they have time to form a crust.
• Mexican chorizo is raw, so check its temperature rather than relying on colour alone.
• Taste before adding salt, as chorizo can already be salty.

Swaps

• Use red pepper instead of green pepper.
• Use smoked paprika in place of the cumin for a different warm spice note.
• Use parsley instead of coriander if preferred.

Storing

Refrigerate leftovers in an airtight container for up to 3 days and reheat in a frying pan until piping hot.