Patatas Bravas con Chorizo

Patatas Bravas with Chorizo

Originally, tapas are meant as snacks in between drinks. The hot summer in Spain calls for light meals. Sharing a variety of fresh homemade tapas with friends for dinner leaves nobody hungry. Baked potato cubes with a spicy sauce or homemade mayonnaise are a standard item. Since access to Spanish sausages is rare in the US, try our spicy chorizo sauce instead.
hands-on time 30 mins
Course Main Course
Cuisine Spanish
Servings 3



  • 10 oz sausages * (optional) cut into bite-size slices

Fresh Produce

  • 4 medium potatoes cut into bite-sized cubes
  • 1 cup tomato sauce unflavored
  • 2 cloves garlic chopped
  • 1 tbsp lemon juice


  • 1 egg room temperature

Packaged Goods/Staples

  • olive oil
  • salt & pepper

Chorizo Culinary Spice Kit

  • Ancho chili peppers, cumin, garlic, coriander, salt, black peppercorn, oregano, thyme, cinnamon, cloves, bay leaves

Suggested Sides

  • Gazpacho cold vegetable soup
  • Pa amb tomàquet tomato bread
  • Escalivada grilled vegetable salad



  • Preheat OVEN to 400°F.
  • In a BOWL, mix potato cubes with 2 tbsp oil and salt to taste.
  • Spread potato cubes onto a non-sticking BAKING SHEET.
  • Bake for 15 to 20 minutes until they are crisp and golden outside. Turn halfway.

Chorizo Sauce

  • In a POT, heat 2 tbsp oil over medium heat.
  • Add tomato sauce.
  • Season with salt and Chorizo spices to taste. Mix well.
  • Cover and cook over low heat for 1 hour.


  • In a tall BEAKER, add 1 cup of oil, egg, garlic, lemon juice, and salt to taste.
  • Place an IMMERSION HAND BLENDER on the ground of the beaker.
  • Run the blender on medium speed (without moving the blender) until the oil transformed into a mayonnaise.


  • Serve potatoes, chorizo sauce, alioli, sausages and your preferred sides on separate plates.
  • Enjoy!


* For instance: beef, pork, chicken, or vegetarian.