Spanish Breakfast Potatoes with Gordal Olives from Spain
Yield: 6- 8 servings
Prep Time: 5mins
Cook Time: 30mins
Total Time: 35mins
Up your brunch game with delicious breakfast potatoes with a Spanish flair. They are made with crispy, pan-fried potatoes, plump Gordal Olives from Spain, chorizo, and roasted red peppers. Breakfast potatoes don't get any tastier than this!
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.
1 ½ lbs. waxy 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)
½ lb. cured charcuterie-style chorizo
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.
½ medium onion, 2 cloves garlic, 2 roasted red peppers, 2 teaspoons smoked paprika
Stir in the parsley and serve.
½ cup minced flat-leaf parsley
White or red skinned potatoes work best in this recipe.If you're using uncooked chorizo, remove it from the casing first and make sure to thoroughly cook it before removing it from the pan.