Potatoes with Chorizo

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Ingredients:

4 tablespoons olive oil

4 oz (115 g) chorizo, chopped

1 1/2 lb (750 g) potatoes, coarsely chopped

1 Spanish onion, chopped

1 red pepper (capsicum), chopped

12 oz (350 g) beefsteak tomatoes, peeled, seeded and chopped

salt and freshly ground black pepper

chicken stock, or water, to cover

mint, for garnish

 

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Method:

  1.    Heat oil in a flameproof casserole.  Add chorizo and cook, stirring occasionally, until fat runs.  Remove chorizo.

2.    Add potatoes and onion and cook, stirring occasionally, for 5 minutes.

3.    Stir in red pepper (capsicum), fry for 5 minutes, then add tomatoes and return chorizo to pan.

4.    Season with salt and pepper.

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Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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