Traditional Patatas Bravas don’t call for chorizo as an ingredient.  However I wanted to add a little protein to our meal, and had this fantastic leftover chorizo sausage from one of my favorite local butchers.  To add body and a bit of a sauce, I went with a cup of diced tomatoes from Local Folks Foods. Store bought Muir Glen is a great alternative though.

This time around I went with a locally made chorizo sausage, but would definitely use Spanish chorizo as an alternative.  Real Spanish chorizo is hard to come by.  In the Indianapolis area I have very good luck with Fresh Market as they carry a very good brand from Spain — Palacios. 

Patatas Bravas

Patatas Bravas

2 TB extra virgin olive oil
2 chorizo sausages
4 medium red potatoes, peeled and almost cooked through
2 TB smoked spanish paprika
1 TB red pepper flakes
3/4 cup chicken broth
1 cup fire roasted chopped tomatoes

1. Heat up olive oil in a large skillet and add the chorizo sausage. Cook till browned.
2. Add the potatoes, paprika, red pepper flakes and chicken broth. Stir till combined.
3. Lower the temperature to medium and add the tomatoes.
4. Cook for an additional 10-15 minutes until all the liquid has been absorbed and the potatoes start to crisp up.