Pan-Seared Spanish Chorizo with Sautéed Potatoes and Onions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Spicy Spanish chorizo pan-seared to release its rich oils, paired with crispy sautéed potatoes and caramelized onions for a hearty tapas-style dish. This spanish ready in about 35 minutes pairs Spanish chorizo sausage, sliced, yellow onion, thinly sliced, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 25 min Serves 3 Spanish cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large skillet over medium heat. Add 2 cups peeled and diced russet potatoes, sprinkle with 1/2 tsp smoked Spanish paprika, 1 tsp salt, and 1/2 tsp black pepper. Cook, stirring occasionally, for 15 minutes until potatoes are golden and tender.
  2. Step 2: In a separate smaller skillet, heat 1 tbsp olive oil over medium-high heat. Add 8 oz sliced Spanish chorizo and cook for 5 minutes, turning occasionally, until edges are crispy and the fat has rendered.
  3. Step 3: Add 1 thinly sliced medium yellow onion to the potatoes and sauté together for 5 more minutes until the onions are caramelized and soft.
  4. Step 4: Combine the chorizo with the potato and onion mixture, stir in 1 tbsp chopped fresh parsley, and serve warm as a flavorful tapa or side dish.

Frequently asked questions

How long does Pan-Seared Spanish Chorizo with Sautéed Potatoes and Onions take to make?

Total time is about 35 minutes (10 min prep + 25 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 Spanish Chorizo with Sautéed Potatoes and Onions?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow onion, thinly sliced from drying out.

Can I substitute ingredients in Pan-Seared Spanish Chorizo with Sautéed Potatoes and Onions?

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 Spanish Chorizo with Sautéed Potatoes and Onions for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Spanish Chorizo with Sautéed Potatoes and Onions?

Spanish spanish 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.

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