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Mashed potatoes with chorizo sausage and bacon


Place the potatoes in a saucepan and cover with water. Add a pinch of salt and bring to the boil. Cook the potatoes for about 20 to 25 minutes until they are very soft. When the potatoes are ready, drain them, reserving about 60ml/2fl oz of the liquid stock. Meanwhile, sauté the chorizo sausage and the bacon in a large frying pan until crispy.

Place the meat on a plate covered with kitchen paper to absorb the excess fat and reserve. In the same frying pan, pour in the Spanish extra virgin olive oil and add the bittersweet pimentón (Spanish type of paprika). Stir for few seconds and add the potatoes. Stir briskly to smash the potatoes. Add the stock to get a finer consistency. Serve the mashed potatoes hot with the chorizo sausage and bacon arranged on top.


Preparation: Sonia Fuentes/©ICEX.

Spanish tapa recipe: Mashed potatoes with chorizo sausage and bacon. Photo by: Matías Costa/©ICEX.

Nutritional Facts

Energy (kcal): 266
Energy (kJ): 1,112
Protein (g): 10.1
Fat (g): 17.0
Carbohydrates (g): 18.1
Fibre (g): 1.8
Vitamin A (µg): 226.6
Iron (mg): 2.2
Niacin (mg): 4.4

Information provided by: The Spanish Nutrition Foundation (FEN)

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