Pan-Seared Chorizo and Potato Tapas
Spicy chorizo slices pan-seared with tender potatoes and caramelized onions for a classic Spanish small plate. This spanish-inspired snacks ready in about 35 minutes turns (225g) Spanish chorizo, sliced, extra virgin olive oil, smoked paprika 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Return the chorizo to the skillet and toss everything together for 2 minutes allowing flavors to meld.
- Step 6: Remove from heat, sprinkle 1 tbsp chopped fresh parsley on top, and serve warm as a tapa or appetizer.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Chorizo and Potato Tapas take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Chorizo and Potato Tapas?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Pan-Seared Chorizo and Potato Tapas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Chorizo and Potato Tapas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Chorizo and Potato Tapas?
Spanish snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
