30 mins
cooking
Easy
4
Servings
Our method
- Place the potatoes in a pan of boiling salted water. Cook until just tender. Drain and cool a little.
- Heat a large frying pan with olive oil. Add onions and chorizo and potatoes, season with sea salt and black pepper.
- Cook until the onions are soft and the potatoes start to brown a little, and then add the garlic, paprika, chilli powder, cumin and tomatoes.
- Cook until the potatoes are completely cooked and the tomatoes have thickened. Refer to pack cooking instructions to cook the peas. Then add the peas and cook for a further 2 minutes.
- Add a good squeeze of lemon juice; taste and season again, finish with chopped parsley.
Tip!
- To make it more substantial serve with a poached egg.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
4
good-sized potatoes, peeled and cubed
2
tablespoons
olive oil
1
small onion, peeled and finely chopped
150
g
diced cooking chorizo
2
cloves garlic, peeled and crushed
2
teaspoons
smoked paprika
A good pinch of chilli powder
1
teaspoon
ground cumin400g can plum tomatoes
150
g
peas
Squeeze lemon juice
Chopped parsley
Sea salt and black pepper
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What our consumers think
-
Tasty19/05/2021It was delicious but I should have crisped up my potatoes a bit in the olive oil... I poached eggs on top of the sauce.... Mmmmmm!Yes, I would recommend this product to another customer
