Serves 4
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  1. Parboil the potatoes and allow to steam dry according to these instructions. Slice them ½cm thick.
  2. Heat one tablespoon of the olive oil in a large pan over a medium-high heat. Add the chorizo and cook for 2-3 minutes until it turns golden and starts to release its oil.
  3. Add the onions and cook for another 3-4 minutes until the chorizo and onions are lightly golden. Remove to a plate using a slotted spoon.
  4. Add the remaining olive oil and sauté the potatoes, working in batches according to the instructions above.
  5. Add the garlic and rosemary. Return the chorizo, onions and all of the potatoes to the pan. Toss everything together, then serve.

Nutrition Facts

Per serving: 292kcals, 16.9g fat (4.7g saturated), 30.6g carbs (4.7g sugars), 8.9g protein, 4.6g fibre, 0.319g sodium