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5.0 from 45 votes

Chorizo and Potato with Cheese (Patatas con Chorizo y Queso) - A Spanish Tapas Recipe

A Spanish Tapa recipe inspired by the Barcelona restaurant, El Xampanyet.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4 to 6
Calories: 513 kcal
Course: Appetizer
Cuisine: Spanish

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 potatoes (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 pepper (to taste)

Instructions

    Cup of Yum
  1. 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.
  2. Preheat the oven to 375°F.
  3. Slice potatoes evenly, about ¾" (2 cm) thick.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. Meanwhile, heat the cream in a small pot, then add the grated or sliced Manchego over medium-low heat, stirring constantly.
  9. When the cheese has completely melted, remove from heat. (It should only take about 5 minutes). The potatoes should be ready by now!
  10. 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. 
  11. 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

  • Inspiration taken from the following recipes: http://www.sacaelcucharon.com/2015/05/patatas-rellenas-de-chorizo-y-queso.html and https://www.petitchef.es/recetas/plato/las-patatas-rellenas-de-chorizo-de-mi-abuela-fid-1379541

Nutrition Information

Serving 3 tapas Calories 513kcal (26%) Carbohydrates 48g (16%) Protein 12g (24%) Fat 31g (48%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Cholesterol 64mg (21%) Sodium 257mg (11%) Potassium 1285mg (37%) Fiber 9g (36%) Sugar 9g (18%) Vitamin A 1301IU (26%) Vitamin C 88mg (98%) Calcium 219mg (22%) Iron 2mg (11%)

Nutrition Facts

Serving: 4to 6

Amount Per Serving

Calories 513

% 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.