Spanish Potatoes

Serves 2 as a breakfast or supper dish

2 medium or 1 very large potato, diced into 2cm cubes
2 fat cloves of garlic, finely chopped (optional)
1/2 a sweet chorizo, chopped into 1cm cubes
1/2 a picante chorizo, chopped into 1cm cubes

2 long red peppers, coarsely chopped
1/2 a tray of chestnut mushrooms, sliced
12 – 16 cherry tomatoes
Good olive oil
Salt and pepper to taste

Optional Extra ingredients to be added at stage 2
2 courgettes chopped into 1cm cubes
1 medium aubergine chopped into 1cm cubes

Heat some live oil on a large frying pan and add the potatoes and chorizo. Fry on a medium-high heat until the potatoes are golden and nearly cooked. Add the garlic and fry until the potatoes are cooked through.

Now you have a choice. If you want the potatoes to remain crisp and do not want all the flavours to blend, remove the potato/chorizo/garlic mix from the pan and set aside. Add al the other ingredients to the pan, season and cook through on a medium heat until cooked but not sloppy, then add the potatoes at the last minute to reheat.

If you don’t mind the potatoes losing texture but gaining greatly in flavour, just add the other ingredients to the pan and cook until they are cooked but not sloppy (covering for part of the time helps here).

Serve with an egg fried gently in olive oil on top (optional)

* If you can’t get Chorizo Picante, us a whole sweet chorizo and add a good pinch of dried chilli flakes at the same time as the peppers and tomatoes.