Sautéed Chorizo and Potato Patatas Bravas

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-fried potatoes combined with spicy Spanish chorizo in a smoky tomato sauce, perfect as a classic tapas dish. This Spanish recipe, ready in about 40 minutes, pairs russet potatoes, Spanish chorizo, and extra virgin olive oil for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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: 15 min Cook: 25 min Serves 4 Spanish cuisine 320 cal/serving

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Ingredients

2 large (about 600g) russet potatoes
150g Spanish chorizo, sliced into 1/4-inch rounds
4 tbsp extra virgin olive oil
1 tsp smoked paprika
3 garlic cloves, minced
1 cup canned crushed tomatoes
1/4 tsp red chili flakes
to taste salt
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Peel and cut 2 large russet potatoes into 1-inch cubes. Rinse well and pat dry. Heat 3 tbsp extra virgin olive oil in a large skillet over medium heat. Add the potato cubes and cook for 15 minutes, stirring occasionally until golden brown and tender.
Step 2: In a separate small saucepan, heat 1 tbsp extra virgin olive oil over medium heat. Add 3 minced garlic cloves and 1 tsp smoked paprika, sautéing for 1 minute until fragrant but not burnt.
Step 3: Add 1 cup canned crushed tomatoes and 1/4 tsp red chili flakes to the saucepan. Simmer the sauce for 10 minutes until thickened and slightly reduced. Season with salt to taste.
Step 4: When potatoes are almost done, add 150g sliced Spanish chorizo to the skillet. Cook together for 5 minutes, stirring until the chorizo is slightly crispy and the potatoes are coated with chorizo oil.
Step 5: Pour the smoky tomato sauce over the potatoes and chorizo mixture, gently tossing to combine. Cook for 2 more minutes to meld flavors.
Step 6: Remove from heat and sprinkle 2 tbsp chopped fresh parsley over the dish before serving warm.