If you like the simple flavours of crispy potato fries dipped in tomato sauce, you will love patatas bravas. This popular Spanish dish takes those well-known flavours to the next level by adding chorizo & mozzarella, and baking it in the oven until golden. Served with a vibrant side salad. Yum!
Chorizo & Patatas Bravas
Chorizo & Patatas Bravas
with mozzarella cheese & a side salad
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Cooked Chopped Tomato
- Garlic Heads
- Grated Mozzarella Cheese
- Green Leaves
- Onion
- Onions
- Plum Tomato
- Potato
- Radish
- Sliced Pork Chorizo
- Smoked Paprika
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
GOLDEN POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BRAVAS SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the smoked paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the chopped chorizo, the cooked chopped tomato, 40ml of water, and a sweetener. Bring to a simmer and cook until slightly thickened, 8-10 minutes. Add an extra splash of water if it reduces too quickly. Season.
BAKE ‘TIL GOLDEN
When the potatoes are done, place in an oven-proof dish. Cover in the chorizo & tomato sauce and top with the mozzarella cheese. Bake in the hot oven until the cheese is melted.
SIDE SALAD
In a salad bowl, toss together the shredded leaves, the radish rounds, the diced tomato, the bell pepper strips, a drizzle of olive oil, and seasoning.
YUMMY!
Dish up the chorizo & patatas bravas bake. Side with the salad. Cheers, Chef!
Potato - 200g
Onion - 1
Garlic Heads - 1
Smoked Paprika - 5ml
Sliced Pork Chorizo - 50g
Cooked Chopped Tomato - 100g
Grated Mozzarella Cheese - 40g
Green Leaves - 20g
Radish - 20g
Plum Tomato - 1
Bell Pepper - 1
GOLDEN POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BRAVAS SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the smoked paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the chopped chorizo, the cooked chopped tomato, 80ml of water, and a sweetener. Bring to a simmer and cook until slightly thickened, 8-10 minutes. Add an extra splash of water if it reduces too quickly. Season.
BAKE ‘TIL GOLDEN
When the potatoes are done, place in an oven-proof dish. Cover in the chorizo & tomato sauce and top with the mozzarella cheese. Bake in the hot oven until the cheese is melted.
SIDE SALAD
In a salad bowl, toss together the shredded leaves, the radish rounds, the diced tomato, the bell pepper strips, a drizzle of olive oil, and seasoning.
YUMMY!
Dish up the chorizo & patatas bravas bake. Side with the salad. Cheers, Chef!
Potato - 400g
Onion - 1
Garlic Heads - 1
Smoked Paprika - 10ml
Sliced Pork Chorizo - 100g
Cooked Chopped Tomato - 200g
Grated Mozzarella Cheese - 80g
Green Leaves - 40g
Radish - 40g
Plum Tomato - 1
Bell Pepper - 1
GOLDEN POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BRAVAS SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the smoked paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the chopped chorizo, the cooked chopped tomato, 120ml of water, and a sweetener. Bring to a simmer and cook until slightly thickened, 8-10 minutes. Add an extra splash of water if it reduces too quickly. Season.
BAKE ‘TIL GOLDEN
When the potatoes are done, place in an oven-proof dish. Cover in the chorizo & tomato sauce and top with the mozzarella cheese. Bake in the hot oven until the cheese is melted.
SIDE SALAD
In a salad bowl, toss together the shredded leaves, the radish rounds, the diced tomato, the bell pepper strips, a drizzle of olive oil, and seasoning.
YUMMY!
Dish up the chorizo & patatas bravas bake. Side with the salad. Cheers, Chef!
Potato - 600g
Onions - 2
Garlic Heads - 1
Smoked Paprika - 15ml
Sliced Pork Chorizo - 150g
Cooked Chopped Tomato - 300g
Grated Mozzarella Cheese - 125g
Green Leaves - 60g
Radish - 60g
Plum Tomato - 1
Bell Peppers - 2
GOLDEN POTATOES
Preheat the oven to 200°C. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BRAVAS SAUCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and the smoked paprika (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Add the chopped chorizo, the cooked chopped tomato, 160ml of water, and a sweetener. Bring to a simmer and cook until slightly thickened, 8-10 minutes. Add an extra splash of water if it reduces too quickly. Season.
BAKE ‘TIL GOLDEN
When the potatoes are done, place in an oven-proof dish. Cover in the chorizo & tomato sauce and top with the mozzarella cheese. Bake in the hot oven until the cheese is melted.
SIDE SALAD
In a salad bowl, toss together the shredded leaves, the radish rounds, the diced tomato, the bell pepper strips, a drizzle of olive oil, and seasoning.
YUMMY!
Dish up the chorizo & patatas bravas bake. Side with the salad. Cheers, Chef!
Potato - 800g
Onions - 2
Garlic Heads - 1
Smoked Paprika - 20ml
Sliced Pork Chorizo - 200g
Cooked Chopped Tomato - 400g
Grated Mozzarella Cheese - 160g
Green Leaves - 80g
Radish - 80g
Plum Tomato - 1
Bell Peppers - 2
Woolies Products in this dish
