La Rioja-style Potatoes


Soak the dried peppers in hot water. In oil in a frying-pan, brown the finely-chopped onion and garlic. In a separate pan, gently fry the sliced chorizo and the potatoes (peeled, washed and cut in pieces). Add the flesh of the peppers and the bay leaf to the potatoes and cover with the water or stock. Cook until soft. Check the seasoning and leave to stand for five minutes before serving.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid

Spanish recipe: La Rioja-style Potatoes. Photo by: Toya Legido/©ICEX.

Nutritional Facts

Energy (kcal): 462
Energy (kJ): 1,933
Protein (g): 18.0
Fat (g): 24.6
Carbohydrates (g): 45.2
Fiber (g): 5.6
Iron (mg): 3.1
Thiamine (mg): 0.4


Information provided by: The Spanish Nutrition Foundation (FEN)