Spanish Breakfast Potatoes Recipe
User Reviews
5
Spanish Breakfast Potatoes Recipe
Description
The Spanish Breakfast Potatoes Recipe starts by boiling waxy potatoes until just tender, then chopping and pan-frying them in olive oil until golden and crispy. Separately, diced chorizo is browned to develop flavor and color before being combined with onions, garlic, smoked paprika, roasted red peppers, and a distinctive blend of both whole and chopped Gordal olives from Spain. This mixture is combined in the pan with the potatoes to meld the smoky, salty, and slightly sweet notes of the ingredients.
This dish is robust and savory, with the hardiness of potatoes balanced by the spicy charcuterie flavor of chorizo and the fruity bite of olives. It suits breakfasts where a filling, flavorful start is wanted, and can stand alone or be served with eggs or bread. The red bell peppers contribute both color and a gentle sweetness, while parsley adds freshness when sprinkled at the end.
Notes recommend white or red skinned waxy potatoes for optimal texture and suggest ensuring chorizo is fully cooked if using fresh, not cured, sausage. The cooking process allows flexibility to brown potatoes at medium heat for even crispness and to incorporate smoky paprika for complexity. This recipe requires moderate prep but yields a dish with contrasting textures and layered flavors.
Ingredients
- 1 ½ lbs. waxy potato
- 2 cups Gordal olive divided, pitted, from Spain
- 2 tablespoons olive oil divided
- ½ lb. chorizo diced, cured charcuterie-style
- ½ medium onion chopped
- 2 cloves garlic minced
- 2 red bell pepper diced, roasted
- 2 teaspoons smoked paprika
- ½ cup parsley flat-leaf, minced
Instructions
- Place the potatoes in a medium-sized pot and fill it with water. Bring it to a boil and continue to boil for 7-8 minutes, or until the potatoes can be pierced with a toothpick but are still a little firm. Drain the water and chop the potatoes.
- While the potatoes are cooking, make the rest of the breakfast. Roughly chop 1 cup of the Gordal Olives from Spain. Keep the other half whole.
- Heat 1 tablespoon of the oil in a large, non-stick frying pan over medium-high heat. Add the chorizo and cook just until it begins to brown, about 5 minutes. Remove it from the pan. (see notes)
- Add the remaining tablespoon of oil and the potatoes to the pan. Let them cook, undisturbed, until they brown on one side, about 6 minutes. Toss and continue to cook them until they are golden all around, reducing the heat if necessary.
- Once the potatoes are brown, add the cooked chorizo, whole and chopped Gordal Olives from Spain, the onion, garlic, roasted red peppers, and paprika. Mix everything together and let it cook until the onion starts to soften, about 5 minutes.
- Stir in the parsley and serve.
Notes
- Use waxy potatoes with white or red skin for best texture.
- If using fresh chorizo, remove the casing and cook thoroughly before mixing with potatoes.
- Cook potatoes gently to achieve even browning without burning.
- Smoked paprika adds essential depth; don’t omit or substitute with milder paprika.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 305kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 24mg | 8% |
| Sodium | 1346mg | 56% |
| Potassium | 613mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1134IU | 23% |
| Vitamin C | 23mg | 26% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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