Josemas Patatas a la Riojana
serves 4
A classic dish from Navarete created by the "cojonudo" language student
4 medium potatoes diced and then then broken to release its starch liquid
1 onion diced
1 green pepper diced
1 clove of garlic diced too
1 whole hot chorizo chopped into thick coin sized pieces
1 dsp olive oil
salt and chilli optional
Fry the onion in a wok if posible and the pepper on a low heat in a dsp of olive oil and after add the garlic. Add the chorizo and fry for 3 minutes. Add the potatoes and stir for 3 minutes on a higher heat. Add water to cover the potatoes and leave for 20-30 minutes cooking gently until the sauce thickens. Taste for salt and add if needed. You can add a little chilli if more spice is neded. Stir and serve.