Ingredients
Scale
- 1 pound ground pork
- 1 tablespoon smoked paprika
- 1 tablespoon sweet paprika
- 1 teaspoon crushed red pepper flakes adjust to heat
- ½ tablespoon ground cumin
- ½ tablespoon dried oregano
- ½ teaspoon black pepper
- 4 cloves garlic very finely minced
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1½ pounds yukon gold potatoes diced small
- 1 small onion finely diced
- 3 cloves garlic minced
- ½ teaspoon smoked paprika
- ¼ teaspoon chilli flakes
- Salt & black pepper to taste
- 3 tablespoon olive oil depending on chorizo fat
- ½ medium red bell pepper diced
- ½ teaspoon dried oregano
- Fresh parsley or cilantro to finish
- optional: fried eggs or tortillas for serving
Instructions
- If using homemade chorizo, mix the ingredients and chill for 30 minutes.
- Boil the potatoes in salted water for 5 to 6 minutes until tender. Drain well.
- Heat a large cast-iron skillet over medium-high heat, add chorizo, and cook until browned.
- Remove the chorizo with a slotted spoon, leaving the fat in the pan.
- Add olive oil if necessary and arrange the potatoes in a single layer, cooking for 8 to 10 minutes until golden.
- Add chopped onion and bell pepper, stirring until softened. Stir in garlic, smoked paprika, chili flakes, and herbs, cooking for 30 seconds.
- Return chorizo to the skillet and toss everything together, cooking for 3 more minutes.
- Season with salt and pepper to taste.
- Optional: Serve with fried eggs on top.
Notes
For extra flavor, use homemade chorizo if possible.
Adjust the heat level by modifying the amount of crushed red pepper flakes used.
Serve with tortillas for a delightful combination.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.