Grilled Creamer Potatoes and Chorizo Tapas Grilled Creamer Potatoes and Chorizo Tapas

Grilled Creamer Potatoes and Chorizo Tapas

Take yourself to the street of La Ramba, in Barcelona, Spain, with this smoky chorizo and potatoes tapas dish.

Print

Grilled Creamer Potatoes and Chorizo Tapas

By Chef Antoine Sicotte

Grilled Creamer Potatoes and Chorizo Tapas

Ingredients

Hint: Use as your grocery check-list or when at home preparing your recipe

${ item.separator }

${ item.metric_quantity }  
${ item.imperial_quantity }  

${ item.name }

Preparation

Preheat grill to medium.

Put Creamer potatoes in a microwavable bowl with the water, cover with plastic wrap and cook in the microwave for six minutes on high setting. Remove remaining water from the potatoes.

In a separate bowl, mix all ingredients for the vinaigrette, season with salt and pepper to taste. Mix two teaspoons of vinaigrette with Creamer potatoes and put aside.

Cut chorizo in half lengthwise and grill for about two minutes on each side (this is for a cured chorizo. If it is a fresh one, grill it like a sausage for about 15 minutes). Let it rest for five minutes, then chop in thin slices.

Grill scallions for two minutes, chop in small pieces, and put aside.

Mix Kalamata olives, feta, chorizo, and scallions in a bowl with one teaspoon of the vinaigrette.

Press the Creamer potatoes gently to form a patty and grill on each side for two minutes.

Mix the rest of the vinaigrette with your sprouts.

Assemble each bite size: The base is one Creamer potato, then add one spoon of the chorizo mix and finish with some sprouts on top.

Step 1 out of 9

Preheat grill to medium.

Step 2 out of 9

Put Creamer potatoes in a microwavable bowl with the water, cover with plastic wrap and cook in the microwave for six minutes on high setting. Remove remaining water from the potatoes.

Step 3 out of 9

In a separate bowl, mix all ingredients for the vinaigrette, season with salt and pepper to taste. Mix two teaspoons of vinaigrette with Creamer potatoes and put aside.

Step 4 out of 9

Cut chorizo in half lengthwise and grill for about two minutes on each side (this is for a cured chorizo. If it is a fresh one, grill it like a sausage for about 15 minutes). Let it rest for five minutes, then chop in thin slices.

Step 5 out of 9

Grill scallions for two minutes, chop in small pieces, and put aside.

Step 6 out of 9

Mix Kalamata olives, feta, chorizo, and scallions in a bowl with one teaspoon of the vinaigrette.

Step 7 out of 9

Press the Creamer potatoes gently to form a patty and grill on each side for two minutes.

Step 8 out of 9

Mix the rest of the vinaigrette with your sprouts.

Step 9 out of 9

Assemble each bite size: The base is one Creamer potato, then add one spoon of the chorizo mix and finish with some sprouts on top.

Little Potato Email

Sign up for a serving of our latest product news, promotions, nutrition info, kitchen inspiration, and our tastiest recipes in our monthly Recipe Club.

Sign Me Up

Little Potato Email signup

  • What do you want to learn from The Little Potato Company? Select all that apply to you below. We promise no spam and you can easily unsubscribe anytime.

Welcome to our completely new website!

It’s designed to get you what you want, faster - from recipes to products, Where to Buy, and much more.