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Recipe

Patatas a la riojana

red potatoes peeled 300g
spicy cooking chorizo
olive oil
2 large red onions finely chopped
2 garlic cloves
Mexican chili sauce
1 green pepper
1 bay leaf
Salt

Start by peel and cutting the potatoes into irregular chunks.
Dice the red onion and place with the red potatoes.

Remove the seeds from the green pepper and cut into slices; slice the garlic and set aside.

Chop the sausage into cubes.

Add the chorizo pieces and fry gently for a further 5 minutes until lightly brown.

Find half potatoes, break them into pieces and steam them in a pot for about 5 minutes. Add pepper and crush.

Heat the olive oil in a large casserole dish or stew pot and add the chopped red onion, garlic and green pepper and cook on a gentle heat for 10 minutes or until soft.

Add the potatoes, stir with a wooden spoon, and cook for a further 5 minutes to allow the potatoes to release their starch.
Add some salt

Pour in the water to cover the potatoes, add the bay leaf and bring the patatas to the boil.

Once they start boiling, lower the heat, season with a little bit more salt and cook on a moderate heat moving the pot now and again for the potatoes to thicken the stew.

The potatoes should take about 20 minutes to cook but check to ensure they are still not hard.

In the last 5 minutes, Pour the chili sauce into the prepared mashed potatoes and put all them in the put.Turn off the heat and put a lid on the pot and leave for 5 minutes to rest.

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