Description (Some HTML is OK)
...well, kinda. It's patatas bravas ish because of the potatoes (obviously) and the paprika in the chorizo.
Initially thought oloroso sherry might be a good idea, but didn't have any so used balsamic vinegar and vermouth, though it may have been a better alternative anyway. Someone fork it and report back?
Ingredients
Makes 0 servings
- A bag of watercress
- 2 small cooking chorizo
- A largeish potato
- Olive oil
- Vegetable oil
- A splash of balsamic vinegar
- A larger splash of dry vermouth
- Salt
Preparation
Peel the potato and slice into thin but uneven slices, so you end up with sort of thin wedges that will crisp and brown in places whilst keeping soft in others. The thickest part shouldn't be thicker than 5mm.
Heat 1/2 a centimetre or so of oil in a frying pan to a medium high heat and fry the potato till golden.
Meanwhile fry the sliced chorizo in olive oil in another pan till the fat runs, remove from the pan and reserve. Pour off a little of the fat and deglaze the pan with the vinegar and vermouth, bubble away till reduced a bit and slightly syrupy.
Drain the potato on kitchen paper and sprinkle with salt.
Assemble by scattering the potato on the watercress, followed by the chorizo and then the warm dressing.
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