Spanish sausages on crushed potatoes
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Spanish sausages on crushed potatoes

Course: Dinner Recipes, Spanish Kitchen
Servings

4

servings
Prep time

20

minutes
Cooking time

50

minutes
Calories

470

kcal


Ingredients

  • 500g baby potatoes

  • Half small jar of sundried tomatoes plus oil

  • 1 onion

  • 2 peppers

  • Half small pack of cherry tomatoes

  • 6-8 chorizo or spicy veggie sausages

  • 3 cloves garlic

  • Half a dozen black olives

  • 3 teaspoons paprika

  • Handful fresh parsley or coriander


Directions

  • Preheat oven to 220°C. Throw potatoes in an oven dish, halving any larger ones. Drizzle in oil from the sundried tomatoes and stir. Bake for 20 minutes.
  • Meanwhile, chop the onion and dice the peppers. Half the cherry tomatoes. Tear the sausages into bite-sized pieces and set aside.
  • Blitz the sundried tomatoes, garlic, olives, paprika and herbs in a blender. Loosen up with a splash of water.
  • Remove dish from oven and partially crush the potatoes with a masher. Layer over the veg and sausages then top with the tomato sauce.
  • Stir briefly without over mixing and bake for 30 minutes. Season your portion.