Spanish Roasted Potato, Pepper and Chorizo Salad Recipe
This salad is something between a warm dinner and a hearty tapa – roasted potatoes and peppers are mixed with sautéed chorizo and a simple olive oil and vinegar dressing. In Spanish bars, similar bowls of potatoes and sausage often sit on the counter and disappear in a flash with the evening beer. It’s an ideal dish for get-togethers with friends when you want to serve something substantial without spending hours at the stove.
Roasting the potatoes and peppers concentrates their flavor, while the rendered chorizo fat enriches the dressing, giving the salad a deep, smoky, Spanish-style character that’s satisfying enough to serve as a main dish.
Chef's tips
Spread the vegetables out in a single layer on the tray so they roast instead of steaming. If you want extra crisp edges on the potatoes, leave them in the oven for a few more minutes before adding the peppers and onion.
How to serve
Serve in a large shallow bowl so the colorful potatoes, peppers and chorizo are visible. Pair with crusty bread to soak up the juices and add a simple tomato salad or green salad on the side.
Ingredients
- potatoes - 700 g
- bell pepper - 1 piece
- bell pepper - 1 piece
- chorizo - 150 g
- onion - 1 piece
- olive oil - 4 tablespoon
- wine vinegar - 1.5 tablespoon
- flat-leaf parsley chopped - 2 tablespoon
- smoked paprika - 1 teaspoon
- salt
- black pepper freshly ground
Preparation
- Preheat the oven to 200°C (top and bottom heat).
- Scrub the potatoes; if the skin looks good, don’t peel them. Cut into cubes of about 2 cm.
- Remove the seeds and cores from the peppers and cut them into strips; slice the onion into thin wedges.
- Place the potatoes on a baking tray lined with baking paper, drizzle with 2 tablespoons of olive oil, sprinkle with salt, pepper and half of the smoked paprika, and mix with your hands so everything is well coated.
- Put the potatoes in the oven for 20 minutes.
- After 20 minutes, add the peppers and onion to the tray, toss everything together and bake for another 15 minutes, until the potatoes are soft and lightly browned.
- Meanwhile, slice the chorizo into half-moons.
- In a dry frying pan, fry the chorizo over medium heat for 3–4 minutes, until some of the fat is rendered and the pieces are lightly browned; remove from the heat.
- In a small bowl, mix the remaining 2 tablespoons of olive oil with the vinegar, the rest of the smoked paprika, and a pinch of salt and pepper.
- Transfer the roasted vegetables to a large bowl, add the chorizo along with the fat from the pan, pour over the dressing and gently toss.
- Sprinkle with chopped parsley and serve warm or at room temperature.
Storage
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem możesz ją lekko podgrzać na patelni lub w piekarniku, aby chorizo znowu było aromatyczne.
