Chorizo and Potato with Cheese (Patatas con Chorizo y Queso) - A Spanish Tapas Recipe
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5
Chorizo and Potato with Cheese (Patatas con Chorizo y Queso) - A Spanish Tapas Recipe
Description
This recipe for Chorizo and Potato with Cheese (Patatas con Chorizo y Queso) centers on roasted potato slices seasoned and cooked until tender, then topped with minced chorizo sausage and grated manchego cheese. The dish is complemented by escalivada, a roasted mix of onion, eggplant, and peppers lightly dressed with olive oil and salt, adding smoky, roasted vegetable notes. Olive oil is used liberally for roasting and sautéing, enhancing richness.
The cooking process involves baking the potatoes until soft and slightly golden, sautéing crumbly chorizo to release its spiced oils, and finishing with a creamy layer of cheese that melts over the hot potatoes. The combination offers contrasting textures: soft potatoes, crisped edges, chewy spiced meat, and creamy cheese. Escalivada’s smoky roasted vegetables add depth and balance the richness of chorizo and cheese.
This dish works well as a tapa or a rustic side, pairing nicely with bread or simple salads. It can be enjoyed warm to appreciate the melted cheese and melded flavors. The preparation allows for some steps to be done ahead, such as roasting the escalivada vegetables.
When making escalivada, roasting the vegetables ahead and peeling them creates a tender, flavorful topping.Slice potatoes evenly to ensure uniform roasting and cooking through the center.Remove the casing from chorizo and mince finely for even distribution in the dish.Use good-quality manchego cheese for authentic flavor and proper melting characteristics.Leftover escalivada can be stored and used in other dishes or as a side.
Ingredients
Escalivada:
- 1 small onion (roasted)
- 1 small eggplant (roasted)
- 1 small red pepper (roasted)
- 1 small green pepper (roasted)
- ½ Tbsp olive oil
- ⅛ tsp salt
Patatas con Chorizo y Queso:
- 4 medium potato sliced, enough to cover baking tray
- 3 oz chorizo sausage
- 3 Tbsp olive oil (put 1 Tbsp aside for pan frying)
- ½ cup heavy cream
- ½ cup manchego cheese (grated)
- ⅛ tsp salt (Kosher or sea salt, to taste)
- ⅛ tsp black pepper to taste
Instructions
- You will need escalivada, a Spanish roasted vegetable dish which you can make ahead of time. Otherwise, you can roast the vegetables in the oven on another tray while the potatoes are roasting. Essentially, escalivada is roasted green and red pepper, onion and eggplant, then peeled, sliced thinly and tossed with salt and olive oil. This is part of the topping for the potatoes.
- Preheat the oven to 375°F.
- Slice potatoes evenly, about ¾" (2 cm) thick.
- Drizzle approximately 1 tablespoonful of olive oil on the baking tray, then arrange potato slices to fill it (you can use a brush or your fingers to spread oil).
- Brush another tablespoonful of olive oil on top of the potatoes, and place in the oven for approximately 30 to 40 minutes, or until potatoes are cooked.
- While the potatoes are in the oven, deconstruct half of a chorizo sausage by peeling the casing off and mincing the sausage into tiny pieces.
- Pour about a teaspoon of olive oil into a saute pan. Over medium heat, fry the chorizo sausage for about 2 or 3 minutes, just until browned.
- Meanwhile, heat the cream in a small pot, then add the grated or sliced Manchego over medium-low heat, stirring constantly.
- When the cheese has completely melted, remove from heat. (It should only take about 5 minutes). The potatoes should be ready by now!
- It’s time to construct the tapas! You can leave the potatoes on the tray and assemble them there, however, I'm going to show you how I make them on a plate, though.
- Spoon some of the cream and manchego mixture evenly on each potato slice. Next, add some of the escalivada. Finally, top with some chorizo. Serve immediately.
Notes
- When making escalivada, roasting the vegetables ahead and peeling them creates a tender, flavorful topping.
- Slice potatoes evenly to ensure uniform roasting and cooking through the center.
- Remove the casing from chorizo and mince finely for even distribution in the dish.
- Use good-quality manchego cheese for authentic flavor and proper melting characteristics.
- Leftover escalivada can be stored and used in other dishes or as a side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Serving | 3 tapas | |
| Calories | 513kcal | 26% |
| Carbohydrates | 48g | 16% |
| Protein | 12g | 24% |
| Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 64mg | 21% |
| Sodium | 257mg | 11% |
| Potassium | 1285mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 1301IU | 26% |
| Vitamin C | 88mg | 98% |
| Calcium | 219mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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