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The Easiest Chorizo & Potato Recipe – SORTED

Inspired by the classic tapas dish of Patatas Bravas, this version goes the extra mile. With a rich, red wine and tomato sauce, spicy chorizo and fresh broad beans all being added to sautéd potatoes. Plus, it’s ready in about 20 minutes… no excuses!

Get the full recipe here: http://sortedfood.com/chorizoandpotato

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21 Replies to “The Easiest Chorizo & Potato Recipe – SORTED”

  3. "10%… Teaspoon of salt for a litre of water" 10% of a litre is 100ml, much bigger than a teaspoon.

  5. It's a little over 20 minutes with prep time but super easy. Stuff a chicken breast with goat cheese and spinach then sear to get colour. Chop onion, peppers and mushroom and slightly sauté. Add chicken, 3/4 can of beer and veg to a casserole dish and bake for 20 minutes at 400F. Any left over spinach added with veg make for a nice warm salad and the chicken is super juicy.

  7. I’ve just discovered your YouTube channel. Couple of questions. English to American.
    1. Are Broad beans the same as Lima beans and butter beans? And is that the same as Fava beans?
    2. Field mushrooms are what’s we call Portabella mushrooms? And here we call the young, small Portabellas are crimini mushrooms or baby Bella’s.
    3. To us Coriander is the seed. Cilantro is the fresh leaf. But I can follow what you mean when you say “fresh coriander”.
    4. Just a question about onions. Size? You’ll say one onion and I have never seen a dry onion (red or yellow) that small. Maybe you can add clarification as to the amount. Like, 1/2 cup diced? 1/4 cup? 2 cup?

    I love your shows. They are so much fun! 😊😊😊😊

  11. It's pronounced choritho where the z is pronounced as th – as in Ibiza…Ibitha. If you're going to promote Spanish dishes then at least pronounce the ingredients correctly.

  16. I was looking out for a mispronunciation by Ben but instead found his age belly.

  17. I made this tonight with a few alterations because I'm a skint uni student and only had the money to buy a few of the ingredients. That meant substituting stuff in from other recipes I was making this week or using things I already had in the cupboard. I didn't add the wine or the balsalmic vinegar and forgot peas so instead I roasted of a red pepper (left over from a stir fry earlier in the week) diced it and added it to the sauce for flavour along with a small glug of Worcestershire sauce and a teaspoon of red pesto. Instead of peas I used some shredded red cabbage also left over from the stir fry. This turned out absolutely delicious and I'm definitely going to add it into the rotation of dishes I know I can make well and relatively cheaply. And the best part is that there is more than enough left over for tomorrow as well.

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