1. Cut potatoes halfway through, then "snap" open. Apparently this allows the potato to absorb the flavors better. 2. Heat oil in large skillet over high heat until hot. Add potatoes; cook about 10 minutes or until golden brown, stirring occasionally. Add onion and garlic. Cook about 5 minutes or until onion is slightly brown, stirring frequently. 3. Stir in bell peppers, paprika, and salt. Cook 2 minutes, stirring occasionally. 4. Stir in chorizo and wine. Cook about 3 minutes or until wine is slightly reduced. 5. Add water to cover vegetables; add pickled The chile peppers. Bring to a boil. Reduce heat to low; simmer about 15 minutes or until potatoes are tender. Remove chiles. ---------------------------------------------------------------------------
Nutrition
Ingredients
