Potato Pepper Chorizo Stew With Fried Eggs Recipes

CHORIZO AND POTATO STEW

Steps:

• Dice the chorizo (1/4 - 1/2 inch).
• Mince the onion and peel the potatoes. Submerge the potatoes in a bowl of water to keep them from browning.
• Put a large heavy bottommed over medium heat. Add the olive oil and heat through.
• Add the onions and cook until beginning to brown (about 10 minutes).
• Add the chorizo, stir, and cook for about 2 minutes.
• Cut the potato into inch sized chunks right over the pot, but only cut half way through. Twist the knife to break off the rest. This leaves a broken edge which releases extra starch into the potato stew, resulting in a richer, thicker broth.
• Add the hot paprika, salt, and the pimenton (aka smoked paprika).
• Cover the contents with water and bring to a boil. Reduce heat to medium-low heat, cover, and simmer for 30 minutes.

POTATO, PEPPER & CHORIZO STEW WITH FRIED EGGS

Steps:

• Heat half the oil in a pan with a lid and add the onion and peppers. Fry for 10-15 mins until soft, then add the garlic and chorizo and sizzle until the chorizo releases its oils.
• Add the potatoes and stir for 1 min. Pour over the stock, cover with a lid and simmer for 15 mins, or until the potatoes are tender. Remove the lid and season. Bring to the boil and boil rapidly to reduce until most of the liquid has evaporated.
• Meanwhile, fry the eggs in the remaining oil. Spoon the stew onto bowls, then place a fried egg on top and serve sprinkled with parsley.

RECIPE: FRIED EGGS WITH CHORIZO AND FRIED POTATOES

Steps:

• Bring a large pot of water to a boil and season with salt. Line a baking sheet with a kitchen towel. Add the potatoes to the pot and cook until tender, 4 to 5 minutes. Drain and transfer to the prepared baking sheet to dry.
• In a large skillet, heat the olive oil over medium heat. Working in 2 batches, fry the potatoes until crispy and golden, 4 to 6 minutes. Using a slotted spoon, transfer each batch to a serving dish and season with salt.
• Lower the heat to medium and add the chorizo. Fry until crisp, 30 seconds, then using a slotted spoon, transfer to top the potatoes.
• Return the heat to medium high and crack the eggs into the pan of chorizo oil. Season with salt and cook until the whites have set but the yolks are still runny, 3 to 4 minutes. Transfer the eggs to top the potatoes and chorizo, then serve immediately.

EASY POTATO CHORIZO STEW

Steps:

• Peel the potatoes and cut them into small cubes. Tip if you have more time: make incisions in the potato and then break off the pieces. Then you have somewhat irregular shapes and more starch can also be released.
• Peel the red onion and cut it into rings.
• Remove the garlic from the outer layer and cut into cubes. Later we will press them through the garlic press.
• Halve the chorizo lengthwise and then cut into parts of about 0,5 inch.
• Cut the spring onion into rings and keep the white and green parts separated.
• Heat olive oil in a pot and then add the red onion in rings.
• Press the garlic through the garlic press and add it to the onion.
• Deglaze the onions after a few minutes with the white wine. Let it reduce briefly.
• Then add the cubes of chorizo sausage. Soon the red moisture will be set free.
• Then add the potatoes.
• Add water to the stew until everything is just submerged. (about 400 ml).
• Finally, add the bay leaves. Then put the lid on the pot and let it simmer for 20 minutes.
• After 15 minutes you can add the white spring onion rings and season the stew to taste. Be careful with salt because the chorizo is already quite salty.
• Optionally, you can also add some potato starch if you want the sauce to thicken more.
• After 20 minutes you can transfer the stew into deep plates and finish with the green rings of the spring onion.