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Grilled Pork Chorizo with Crispy Potatoes, Olives and Semi-Dried Tomatoes

posted: 06/30/10
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Grilled Pork Chorizo with Crispy Potatoes, Olives and Semi-Dried Tomatoes
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INGREDIENTS:

  • 6 medium Yukon Gold potatoes (about 2 1/2 pounds/1.1 kg total)
  • 8 tablespoons/105 ml olive oil
  • Salt and freshly ground black pepper
  • 1 onion, thinly sliced
  • 1 cup/150 g pitted green olives
  • 3 ounces/85 g partially-dried tomatoes (cut into strips)
  • 2 tablespoons/less than 5 g thinly sliced fresh flat leaf parsley
  • 4 Spanish-style pork chorizo sausages (about 1 1/2 pounds/680 g total)

PREPARATION:

  1. Place the potatoes in a pot. Add enough water to cover the potatoes by 1 inch/2.5 cm. Place the pot over high heat. Cover and bring the water to a boil. Continue to boil the potatoes for 20 minutes or until just tender when pierced with a skewer. Strain the potatoes and cool the potatoes on the work surface for 10 to 15 minutes.
  2. Slice potatoes into 1/3-inch/.8-cm-thick disks. Heat 3 tablespoons/40 ml of oil in each of two heavy large nonstick skillets or frying pans over medium-high heat. Divide the potatoes between the skillets and sprinkle with salt. Cook for 5 minutes or until the potatoes are golden brown on the bottom. Turn the potatoes over.
  3. Sprinkle the sliced onion over the potatoes, dividing equally. Cook for 5 minutes or until the potatoes are golden brown on the bottom. Add the olives, tomatoes and parsley and toss gently to combine. Cook 5 minutes longer or until the onions are tender. Se ason to taste with salt and pepper. Combine all the potato mixture into one skillet. Set aside and keep warm.
  4. Heat the remaining 2 tablespoons/25 ml of oil in the empty skillet over medium-high heat. Add the sausages, shaking the pan constantly to prevent the sausages from sticking. Cook for 5 minutes or until the sausages are golden brown all over and heated through.
  5. Divide the potato mixture among four dinner plates. Cut the sausages diagonally in half. Place the sausage halves atop the potato mixture and serve.
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