This chorizo dinner is bold, savory, and packed with flavor. The smoky chorizo cooks with tender potatoes and simple vegetables, creating a hearty one-pan meal that’s perfect for dinner.
It’s quick to prepare and delivers a satisfying mix of textures.
What You’ll Need
Ingredients
- 2 cups chorizo, sliced or crumbled
Vegetables
- 2 cups potatoes, cubed
- 1 cup bell peppers, sliced
- 1 small onion, chopped
For cooking
- 1 tablespoon olive oil
For flavor
- 2 garlic cloves, minced
- ½ teaspoon paprika
- ½ teaspoon black pepper
- Salt to taste
Optional
- 2 eggs (for topping)
- 2 tablespoons fresh parsley, chopped
Tools
- Large pan
- Spoon
- Knife
- Cutting board
Step-by-Step Instructions
1. Cook potatoes
Heat olive oil in a pan over medium heat. Add potatoes and cook until they begin to soften and turn golden.
2. Add chorizo
Add chorizo to the pan and cook until browned and slightly crisp.
3. Add vegetables
Stir in onion, bell peppers, and garlic. Cook until vegetables are tender.
4. Season
Add paprika, black pepper, and salt. Mix well.
5. Optional eggs
Crack eggs on top and cook until set if using.
6. Serve
Garnish with fresh parsley and serve warm.
Serving Suggestions
This dish pairs well with:
- Bread
- Rice
- Tortillas
Tips for Best Results
Cook potatoes evenly for better texture.
Use medium heat to avoid burning chorizo.
Do not add too much salt since chorizo is already seasoned.
Serve hot for best flavor.
Storage and Reheating
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan for best results.
Variations
Add beans for extra protein.
Use sweet potatoes instead of regular potatoes.
Add cheese for a richer version.
