This recipe was born out of the need to clear out the fridge. It’s not necessarily the prettiest dish but nor is it very difficult. In fact, it’s basically chopping up whatever you have and throwing it into a baking dish. The key is to chop everything about the same size.
The below recipe is just what I happened to have in the fridge that day. All except for the chorizo that is. I bought that home especially.
2 Billy’s fresh chorizo
2 La Boqueria cured chorizo
2 large potatoes
1 sweet potato
1 red onion
1 white onion
whole bulb of separated garlic cloves (skin left on if you like)
wedge of parmesan cheese
juice of half a lemon
extra virgin olive oil
salt & pepper
Preheat oven to 200 degrees.
Cut potato & sweet potato into large chunks. Rinse, place into a saucepan and cover with water. Bring to a simmer and leave for 5 minutes. Drain and allow to dry.
Meanwhile, chop chorizo, parmesan and all other vegies into similar sized chunks. Throw everything into a large baking dish, drizzle with olive oil, lemon juice and season with salt and pepper. Toss to coat evenly.
Place chorizo chunks on top and place into the oven. Bake until potatoes are starting to crisp and chorizo beginning to char.
That’s it! You’re done.
Serve on a bed of fresh baby spinach or seasoned cous cous or nothing at all.
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