Spinach with potatoes and chorizo

Spinach with potatoes and chorizo

• 450g floury potatoes, peeled and cut into chunks
• 2 tbsp olive oil
• 300g cooking chorizo, sliced to the thickness of a pound coin
• 700g tomatoes, roughly chopped
• 1 onion finely chopped
• 1kg spinach, trimmed and shredded

Method:

Parboil the potatoes in lightly salted water for 5 minues then drain.

Heat 1 tbsp of the oil in a deep pan and cook the chorizo until crisp.  Remove with a slotted spoon then add the onion and cook in the chorizo fat until soft.  Add the remaining tbsp of oil and then add potatoes and cook over a medium heat until some burnished edges appear.

Add the tomatoes and a pinch of salt, then reduce the heat slightly and cook 10 minutes.  Add the spinach and cook for two minutes, stirring regularly, plate and serve.

This is a side dish that serves four,  however Scott and I had this as a main between us along with plenty of crusty bread to mop up the juices!  I have to say that to ensure I got a good crisp crunch to my potatoes I did roast them for a while in the oven, you can't beat a good roast potato, that crunch as you bite into it and the soft fluffy centre, heaven!

Another recipe taken from Lets Eat Meat by Tom Parker Bowles and another hit with us, hope you enjoy!