Pan-Seared Chorizo and Potato Tapas

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Spicy chorizo slices pan-seared with tender potatoes and caramelized onions for a classic Spanish small plate. This Spanish-inspired recipe, ready in about 35 minutes, turns Spanish chorizo, sliced, medium potatoes, peeled and diced, yellow onion, thinly sliced into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 370 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz (225g) Spanish chorizo, sliced
• 2 (400g) medium potatoes, peeled and diced
• 1 medium (110g) yellow onion, thinly sliced
• 3 tbsp extra virgin olive oil
• 1/2 tsp smoked paprika
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp chopped fresh parsley
• 1/4 tsp red chili flakes (optional)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring a pot of salted water to a boil and add 2 medium peeled and diced potatoes (400g). Cook for 8 minutes until just tender but not falling apart, then drain and set aside.
2. Step 2: Heat 3 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add 8 oz sliced Spanish chorizo (225g) and cook for 4-5 minutes until the edges are crisp and oil is released. Remove chorizo with a slotted spoon and set aside.
3. Step 3: In the same skillet with chorizo oil, add 1 medium thinly sliced yellow onion (110g) and sauté for 6-7 minutes until golden and caramelized.
4. Step 4: Add the drained potatoes to the skillet along with 1/2 tsp smoked paprika, 1 tsp sea salt, 1/2 tsp freshly ground black pepper, and optional 1/4 tsp red chili flakes. Cook for 5 minutes, stirring gently until potatoes develop a light crust.
5. Step 5: Return the chorizo to the skillet and toss everything together for 2 minutes allowing flavors to meld.
6. Step 6: Remove from heat, sprinkle 1 tbsp chopped fresh parsley on top, and serve warm as a tapa or appetizer.