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Category Archives: Peppers


This simple supper is delicious, packed full of flavour and cheap to make. I always have a chorizo ring in the fridge. Although they are expensive in delis and some supermarkets, they are very cheap in places like Morrisons where they are just £2. This makes them very thrifty and a good way to add meat and flavour to dishes without breaking the bank.

Serves two

Do not freeze


2 Potatoes – large

100g Chorizo (the ring type, not the cooking sausage or the slices)

1 tablespoon olive oil + a drizzle

1 Pepper (I use red, but any will do)

1 Onion, red small

1 Teaspoon smoked paprika

1 Teaspoon cayenne pepper

Salt and Pepper

2 Eggs


  • Fill and boil the kettle
  • Peel and cube the potatoes into once inch pieces and place in a saucepan
  • Add the water boiling water to the saucepan, salt the water and bring the potatoes back to the boil
  • Simmer potatoes for about 7 minutes until they are just cooked, but still firm (important not to overcook at this point), then drain into a colander
  • While the potatoes are boiling cut the peppers into thin strips and slice the onion finely too
  • Chop the chorizo into cubes – about 1cm
  • Place chorizo in a non-stick pan and turn on the heat
  • Cook the chorizo, stirring occasionally until you can no longer the see white fat and it has melted into oil within the pan.
  • Remove the chorizo with a slotted spoon and set aside
  • Add 1 tablespoon of olive oil to the melted chorizo fat and heat on high
  • Once boiling hot, reduce heat to medium
  • Add cooked potatoes to the fat
  • Whatever you do from this point onwards DO NOT STIR – it will turn the potatoes to mush
  • Add salt and pepper
  • Add the cayenne pepper and smoked paprika
  • Toss the potatoes by giving the pan a good shake, this should distribute the ingredents
  • Cook for 5 minutes, shaking once in-between
  • Add the red onion and pepper, cook for 8 more minutes, once again shaking once or twice in-between
  • By now the potatoes should have browned nicely and the peppers charred slighly
  • Add the chorizo back to the pan and toss
  • It should be starting to look like this


  • Cook for 5 more minutes tossing once in-between.
  • Whilst you are waiting for the potato/chorizo to cook for the last 5 minutes, heat a drizzle of olive oil in another pan
  • Once the oil is hot, add the eggs and fry until they are just done, but the yolk is still runny
  • Place potatoes and chorizo mix on a plate
  • Place the fried egg on top
  • Enjoy with a crisp green salad