One-pan patatas andaluz

Name: One-pan patatas andaluz
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 2 TABLESPOONS Oil; 4 Chorizo bratwursts (approx. 65 g each); 500 g baby potatoes; 1 Garlic clove; 100 g Piementos de Padrón (fried peppers); 100 g ripened cream; 7-10 Tbsp Rose paprika, cumin, salt, pepper; 1 Organic Lemon; 40 g black olives (without stone; e.g. Kalamata); 1 TABLESPOON Capers; 4 Stem/s Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

Prepared in no time at all, the spirited potato pan is on the table in no time at all ¡Dios mío! - thanks to chorizo, it's nice and spicy and has a real kick to it.

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

2 TABLESPOONS Oil
4 Chorizo bratwursts (approx. 65 g each)
500 g baby potatoes
1 Garlic clove
100 g Piementos de Padrón (fried peppers)
100 g ripened cream
7-10 Tbsp Rose paprika, cumin, salt, pepper
1 Organic Lemon
40 g black olives (without stone; e.g. Kalamata)
1 TABLESPOON Capers
4 Stem/s Parsley

Directions

1
Heat the oil in a frying pan. Fry the sausage for about 4 minutes. Wash potatoes thoroughly and cut into quarters. Remove the sausage and fry the potatoes in the frying fat for approx. 20 minutes while turning.
2
Peel and chop the garlic. Wash the pimientos and cut into rings. Mix sour cream, 1⁄2 TL paprika and 1 Msp. cumin. Season with salt. Wash lemon hot and dry, grate peel thinly, halve fruit and squeeze 1 half. Cut olives into rings. Mix capers, olives and lemon rubbing.
3
Add chorizo and pimientos to the potatoes and fry for 2-3 minutes. Season with lemon juice, salt and pepper. Wash the parsley and chop the leaves. Sprinkle the pan with olive mixture and parsley. Eat dip with it.