Sautéed Chorizo and Potato Tapa with Roasted Garlic Aioli

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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 developed and reviewed.

A classic Spanish tapa featuring sautéed spicy chorizo and diced potatoes served with a smooth roasted garlic aioli. This Spanish recipe, ready in about 25 minutes, pairs Spanish chorizo, Russet potatoes, Olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Serves 3 Spanish cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

200 g, sliced into 1/4-inch rounds Spanish chorizo
300 g, peeled and diced into 1/2-inch cubes Russet potatoes
3 tbsp Olive oil
4 Roasted garlic cloves
1/3 cup Mayonnaise
1 tbsp Lemon juice
1/2 tsp Smoked paprika
to taste Salt
1 tbsp, finely chopped Fresh parsley

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add 300 g diced Russet potatoes and cook for 10 minutes, stirring occasionally until the edges are golden and potatoes are tender.
Step 2: Push potatoes to the side and add 200 g sliced Spanish chorizo to the skillet, cooking for 5 minutes until the chorizo is browned and slightly crisp, stirring with potatoes once combined.
Step 3: Meanwhile, in a small bowl, mash 4 roasted garlic cloves with 1/3 cup mayonnaise, 1 tbsp lemon juice, 1/2 tsp smoked paprika, and salt to taste until smooth and creamy.
Step 4: Remove the chorizo and potatoes from heat, sprinkle with 1 tbsp finely chopped fresh parsley, and transfer to a serving plate.
Step 5: Serve hot with the roasted garlic aioli on the side for dipping.