Spanish potatoes

Abi Reid baking away,  reducing food waste across South Yorkshire
Abi Reid
1 Feb 2021

These tasty spanish potatoes might take a little longer to make but can be made and enjoyed for several days.  They are just as nice cold the next day as they are warm the day they are made.

If you're avoiding meat or just want to cut back it's really simple to make this dish vegetarian or even vegan.


Spanish potatoes with peppers, bacon and chorizo

Feeds 2



12 baby pearl potatoes

100g chorizo sausage - sliced

2 slices of smoked bacon - cut into lardons

2 peppers - diced

1 white onion - finely sliced

1 garlic clove - finely chopped

2 large handfuls of baby spinach



1. Boil the potatoes until soft and drain them (or use leftover cooked potatoes)

2. Heat a frying pan with a good splash of olive oil

3. Cut the potatoes in half and add to the pan

4. Add the sliced onion and peppers to the pan

5. Cook for 5 minutes, stirring occasionally until the onions and peppers have softened

6. Add the sliced chorizo, bacon lardons, garlic and spinach to the pan and stir

7. Cook for a further 5 minutes, stirring occasionally

8. Season with salt and pepper and serve

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