Spanish Spuds Recipe

Name: Spanish Spuds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 None large potatoes, scrubbed, brushed; 1 None onion, finely chopped; 1 None pepper, seeded, finely chopped; 2 None garlic cloves, crushed; 1 tbsp vegetable oil; 2 None raw chorizo sausages, mince removed from casings (not the smoked and cured kind); 400 g can diced tomatoes; 1 tsp smoked paprika; 70 g thawed frozen peas; 40 g cheddar cheese, grated; None None sour cream, chopped; None None parsley, salad, to serve

Servings: persons

4 None large potatoes, scrubbed, brushed
1 None onion, finely chopped
1 None pepper, seeded, finely chopped
2 None garlic cloves, crushed
1 tbsp vegetable oil
2 None raw chorizo sausages, mince removed from casings (not the smoked and cured kind)
400 g can diced tomatoes
1 tsp smoked paprika
70 g thawed frozen peas
40 g cheddar cheese, grated
None None sour cream, chopped
None None parsley, salad, to serve

1
Preheat oven to hot, 200u00b0C./ 180u00b0C. fan. Gas mark 6. Line an oven tray with foil.
2
Boil potatoes on high. Cook 15-20 minutes, until almost tender. Drain well.
3
Slice 1cm from top of each potato. Using a teaspoon, scoop out flesh (this can be used to make other patties), leaving a 1cm shell.
4
Saute onion, capsicum and garlic in oil 1-2 minutes, until onion is tender. Add chorizo mince and cook 4-5 minutes, breaking up lumps.
5
Stir in tomato and paprika. Simmer, uncovered, 5-6 minutes. Add peas and season to taste.
6
Arrange potatoes on tray. Spoon mixture into each. Sprinkle with cheese. Bake 10-15 minutes, until cheese melts and potatoes are hot. Serve topped with sour cream and parsley. Accompany with a side salad.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 None large potatoes, scrubbed, brushed, 1 None onion, finely chopped, 1 None pepper, seeded, finely chopped, 2 None garlic cloves, crushed, and more.

Yes, Spanish Spuds falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Spuds

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