600g Maris Piper potatoes, diced into 2cm cubes
3 tbsp olive oil
1 pack Heura plant based chorizo sausages, sliced into 1cm rounds
Handful parsley, roughly chopped
Rocket or mixed salad leaves, to serve (optional)
For the bravas sauce:
1 tbsp olive oil
1 small onion, chopped
2 garlic cloves, chopped
227g can chopped tomatoes
1 tbsp tomato purée
2 tsp sweet smoked paprika
¼ tsp chilli powder
½ tsp sugar
This delicious Chorizo Patatas Bravas recipe is by Heura.
1. Preheat the oven to 200°C, gas mark 7. Place the potatoes in a roasting tin with 2 tbsp of the olive oil. Season with salt and pepper and roast for 30 minutes until golden and crisp.
2. To make the bravas sauce – heat the oil in a frying pan and add the onion. Fry for about 5 minutes until softened. Add the remaining ingredients and bring to the boil, stirring occasionally. Reduce the heat to a simmer and cook for 10 minutes until slightly thickened.
3. Heat the remaining 1 tbsp olive oil in a frying pan, add the chorizo and cook on a medium heat, turning regularly, for 5 minutes until browned and cooked through.
4. To serve, pile the roasted potatoes into a serving dish, top with the bravas sauce and sausages, and finally a handful of rocket and a sprinkle of parsley.
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