Chorizo Patatas Bravas with Smashed Potatoes & Rocket Salad

Serving size

1 person 2 people 4 people

Ingredients

80g greek style yoghurt (use half) (Milk)
20g rocket (use half)
2 tbsp red pepper tapenade (use half) (Sulphites)

(Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
2 tsp smoked paprika (use half)
25g honey (use half)
2 tsp garlic paste (use half)

(Garlic, Olive Oil, Sea Salt, Citric Acid)
2 tbsp balsamic vinegar (use half) (Sulphites)

(wine vinegar (75%), concentrated grape must (25%))
200g hot cooking chorizo (use a quarter)

(pork, smoked paprika, salt, spices)
110g baby tomatoes (use half)
1 onion (use half)
1 pepper (use half)
1 pepper (use half)
6 baby potatoes

Allergens

Contains: Milk, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	102Kcal	742Kcal
	427kJ	3105kJ
Fat	5.3g	38g
of which saturates	1.7g	12g
Carbohydrates	11g	80g
of which sugars	4.2g	31g
Protein	2.5g	18g
Salt	0.24g	1.8g
Fibre	1.5g	11g

Ingredients

2 tbsp balsamic vinegar (Sulphites)

(wine vinegar (75%), concentrated grape must (25%))
20g rocket
110g baby tomatoes
80g greek style yoghurt (Milk)
2 tsp garlic paste

(Garlic, Olive Oil, Sea Salt, Citric Acid)
2 tsp smoked paprika
1 pepper
1 pepper
2 tbsp red pepper tapenade (Sulphites)

(Red Peppers, Diced, Rapeseed Oil, Tomato Paste, Aubergines, Salt, Garlic Puree, Onion Granules, Balsamic Vinegar (Sulphites), Ground Oregano, Ground Black Pepper, Acidity regulator: Citric Acid E330.)
1 onion
6 baby potatoes
25g honey
200g hot cooking chorizo (use half)

(pork, smoked paprika, salt, spices)

Allergens

Contains: Milk, Sulphites

Nutritional Information

Typical values	per 100g	per portion
Energy	109Kcal	627Kcal
	454kJ	2622kJ
Fat	6.6g	38g
of which saturates	2.2g	12g
Carbohydrates	10g	55g
of which sugars	5.0g	29g
Protein	2.7g	16g
Salt	0.3g	1.7g
Fibre	1.6g	9.0g

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Chorizo Patatas Bravas with Smashed Potatoes & Rocket Salad

Prep time: 15 mins

Total time: 30 mins

Cuisine: Spanish

Food group: Pork

Hot cooking chorizo is sizzled until golden, alongside vibrant pepper and sweet onion, then simmered with sweet honey and paprika, until sticky and smokey. On the side? Crispy smashed potatoes, grilled until golden, and a peppery rocket salad, to balance the heat.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Line a baking tray with silver foil
Bring a medium saucepan filled with salted water to a boil
Pull out a large frying pan, a medium bowl, a measuring jug & a sieve

Boil the potatoes & prep

Add the potatoes to the saucepan and simmer for 15-18 mins, until soft, then drain
Meanwhile, thinly slice the peppers and onion. Halve the tomatoes
Add half of the sliced onion to the medium bowl with half of the balsamic vinegar. Set aside to pickle
Slice the half pack of chorizo in half, then cut each half into 3 half-moons

Sizzle the chorizo

Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the pepper and remaining onion and cook for 3 mins until starting to soften
Add the chorizo and cook for 6 mins, stirring frequently, until golden

Smash the potatoes

Preheat the grill to high (240C)
Once cooked, place the potatoes onto the foil-lined baking tray and gently crush them with the back of the fork. Sprinkle over half the paprika, drizzle with 1 tsp oil and a pinch of salt
Place under the grill for 5-7 mins, until lightly golden

Combine the flavours

To the chorizo pan, add the garlic paste and remaining smoked paprika and cook for 1 min, then add the honey, red pepper tapenade, remaining balsamic vinegar and 50ml water (25ml for 1 person). Bring to a simmer and cook for a further 3-4 mins, until thickened slightly. Season to taste
Add the rocket and tomatoes to the onion bowl along with 1 tsp olive oil. Toss gently to combine, then season to taste

Plate up

Serve the smashed potatoes onto plates with the salad alongside. Top the potatoes with the chorizo, pepper and any remaining sauce from the frying pan. Dollop over the yoghurt to finish