Potatoes with Peppers and Chorizo

Ingredients for Potatoes with Peppers and Chorizo

• 900g medium boiling potatoes, peeled

• 120ml extra-virgin olive oil

• 1/2 teskedar salt

• 2 fresh jalapeño chillies

• 1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips

• 450g green bell or Italian frying peppers, cut lengthwise into 1/4-inch-wide strips

• 80g finely chopped Spanish chorizo (cured spiced pork sausage

• 60g

• casings discarded if desired)

• 180ml dry white wine

Make a crosswise cut halfway through 1 potato, then break it apart. Turn potato cut sides down, then cut and break halves in same manner. Repeat halving and breaking until pieces are about 1 1/2 inches. Repeat with remaining potatoes.

Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet.

Cut a 1 1/2-inch lengthwise slit in each chilli, then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add wine and boil until reduced to about 40g , 3 to 4 minutes. Discard chillies, then add pepper mixture to potatoes along with salt and pepper to taste and toss well. Serve warm or at room temperature.

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