Red wine chorizo potato nest, flavourful and crunchy bite.
Pintxo Saturday is here again. Today I am sharing a recipe inspired by a pintxo my father used to make when we were kids, chorizo on a crispy potato nest.
I decided to give a twist to the recipe and make soft sautéed chorizo with red wine and crispy potato nest. The result is amazing!
Hope you try it!
More pintxos (tapas/fingerfood) next Saturday 🙂 #pintxorootsandcook
Red wine chorizo potato nest
Course: AppetizersCuisine: SpanishDifficulty: MediumServings
6
servingsPrep time
20
minutesCooking time
40
minutesIngredients
4 medium size potatoes, peeled
Salt and pepper
2 tablespoons Olive oil
- Sautéed chorizo with red wine
75 g Chorizo, cut into cubes
1 and 1/2 cup red wine
1 bay leaf
1 teaspoon black pepper
1/2 onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon Olive oil
Directions
- Grate potatoes to get thin shreds, squeeze to drain the water out.
- In a medium-size bowl, toss potato with salt, pepper and olive oil.
- Preheat oven to 200ºC. Lightly grease 6 muffin tin cups with olive oil. Place 2 tablespoons potato mixture into each cup and press against bottom and up sides creating a nest.
- Bake for 25-30 minutes until the nest edges are dark golden. Cool for 10 minutes. Carefully and using a fork or small spoon remove nests and place on a wire rack.
- Sautéed chorizo with red wine
- Heat 1 tablespoon olive oil in a small pot and sauté the onion and garlic for 4-5 minutes.
Add the chorizo and cook 2 minutes.
Add the red wine, bay leaf and black pepper.
Simmer for 15 minutes over low heat. - To Serve
- Place potato nest on a platter.
Add 1 tablespoon of sautéed chorizo to each nest.
Serve right away.
Notes
- You can combine this appetizer with some more red wine. Just the perfect combination.
