Crispy Chorizo and Onion Revuelto with Paprika Potatoes
This steamed dish pairs fresh chorizo, casings removed with onion, thinly sliced, smoked paprika and potato, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
89g fresh chorizo, casings removed294 kcal
186g potato, diced143 kcal
74g eggs106 kcal
59g onion, thinly sliced24 kcal
7g olive oil62 kcal
1.12 tsp (2g) smoked paprika6 kcal
1.49 tsp (7g) red wine vinegar6 kcal
7g flat-leaf parsley, chopped2 kcal
0.37 tsp (1g) salt0 kcal
0.19 tsp (0g) black pepper1 kcal
Cooking instructions
potato
Parboil the potato cubes in salted water for 6-8 minutes until just tender; drain and steam-dry 2 minutes.
fresh chorizo
Heat a nonstick skillet over medium heat. Add chorizo and cook 3-4 minutes, breaking it up, until it renders fat and browns.
potatoonionsmoked paprikablack pepper
Add onion and the parboiled potatoes. Sprinkle in smoked paprika and black pepper; cook 6-8 minutes, stirring, until potatoes are crisp and onion is soft.
eggsolive oilsalt
Beat eggs with a pinch of salt. Push the mixture to one side of the pan, add olive oil to the empty side, then pour in eggs.
fresh chorizopotatoeggs
Gently scramble and fold eggs into the chorizo-potato mix just until softly set, 1-2 minutes.
red wine vinegarflat-leaf parsley
Stir in parsley and finish with red wine vinegar. Serve hot.
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Sprinkle in smoked paprika and black pepper; cook 6-8 minutes, stirring, until potatoes are crisp and onion is soft. Beat eggs with a pinch of salt. Push the mixture to one side of the pan, add olive oil to the empty side, then pour in eggs. Gently scramble and fold eggs into the chorizo-potato mix just until softly set, 1-2 minutes. Stir in parsley and finish with red wine vinegar. Serve hot.","cookingInstructions":["Parboil the potato cubes in salted water for 6-8 minutes until just tender; drain and steam-dry 2 minutes.","Heat a nonstick skillet over medium heat. Add chorizo and cook 3-4 minutes, breaking it up, until it renders fat and browns.","Add onion and the parboiled potatoes. Sprinkle in smoked paprika and black pepper; cook 6-8 minutes, stirring, until potatoes are crisp and onion is soft.","Beat eggs with a pinch of salt. Push the mixture to one side of the pan, add olive oil to the empty side, then pour in eggs.","Gently scramble and fold eggs into the chorizo-potato mix just until softly set, 1-2 minutes.","Stir in parsley and finish with red wine vinegar. 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