Chorizo and Potato Piperade Recipe

Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and diced
- 1 large onion, chopped
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2 garlic cloves, minced
- 4 chorizo sausages, sliced
- 1 can of diced tomatoes (14.5 oz)
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil

Special equipment needed: None

Step-by-step instructions:

1. Heat olive oil in a large skillet over medium heat. Add onions and garlic and sauté for 2-3 minutes until onions are translucent.
2. Add diced potatoes to the skillet and cook for 5-7 minutes until they start to soften.
3. Add sliced chorizo sausages to the skillet and cook for 5-7 minutes until they start to brown.
4. Add sliced red and green bell peppers to the skillet and cook for 5-7 minutes until they start to soften.
5. Add diced tomatoes, smoked paprika, dried thyme, salt, and pepper to the skillet. Stir well to combine.
6. Reduce heat to low and let the mixture simmer for 10-15 minutes until the potatoes are fully cooked and the flavors have melded together.
7. Serve hot and enjoy!

30-40 minutes
Temperature: Medium heat
Serving size: 4-6 servings

Nutritional information:
- Calories: 420
- Fat: 25g
- Carbohydrates: 30g
- Protein: 20g
- Fiber: 5g

Substitutions for ingredients:
- Sweet potatoes can be used instead of regular potatoes.
- Andouille sausage can be used instead of chorizo.
- Fresh tomatoes can be used instead of canned tomatoes.

Variations:
- Add a can of drained and rinsed black beans for extra protein and fiber.
- Top with shredded cheese and bake in the oven for a cheesy twist.
- Serve over rice or with crusty bread for a heartier meal.

Tips and tricks:
- Make sure to dice the potatoes into small, bite-sized pieces for even cooking.
- Use a non-stick skillet to prevent sticking and burning.
- Adjust the amount of smoked paprika to your liking for more or less smokiness.

Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.

Presentation ideas:
- Serve in individual bowls with a sprinkle of fresh parsley on top.

Garnishes:
- Fresh parsley or cilantro

Pairings:
- Serve with a crisp green salad or roasted vegetables.

Suggested side dishes:
- Crusty bread or rice

Troubleshooting advice:
- If the potatoes are taking too long to cook, cover the skillet with a lid to help steam them.

Food safety advice:
- Make sure to cook the chorizo sausages thoroughly to prevent any foodborne illnesses.

Food history:
- Piperade is a traditional Basque dish made with sautéed onions, peppers, and tomatoes.

Flavor profiles:
- Smoky, savory, and slightly spicy.

Serving suggestions:
- Serve as a main dish for dinner or as a hearty breakfast.

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Region: Spanish

Taste: Savory, Spicy, Tangy, Smoky, Herbaceous