|Energy (Kcal) 307|
|Saturated Fat 7.4g||25%|
|Total Sugars 2.7g|
Place the potatoes in a saucepan and cover with cold water. Bring to the boil and simmer for 5-6 minutes until tender. Drain.
Meanwhile, remove the skin from the chorizo and slice. Fry in a non-stick frying pan with the pepper for 2-3 minutes.
Add the spring onions, tomatoes and potatoes and cook for 2-3 minutes until heated through. Serve with salad as a light lunch or supper.
350g smooth potatoes thickly sliced
225g whole chorizo sausage
1 red pepper diced
1/2 bunch spring onions sliced
2 tomatoes diced
Recipe courtesy of Olivier Limousin, l’Atelier de Joel Robuchon, created as part of an eight course potato tasting menu specially for Potato Week 2012.
Try this potato bake for a delicious and nutritious evening meal. Taking just 15 minutes to prep and 15 minutes to bake this is great for those short on time.
"This is simply yummy, as spicy as you fancy with the King Edwards catching a lovely lick of the chicken's roasting juices as they get to know each other in the oven."
A perfect Spanish brunch, great served over freshly sliced and griddled bread.
This campaign was originally produced in the framework of a programme co-financed by the European Union