Potatoes Rioja style

Ingredients

Ingredients for 4 people: 1 kg of potatoes 8 lamb chops (optional) 250 g of spicy sausage 1 onion 2 green peppers (for frying) 1 or 2 dried red peppers 2 cloves of garlic olive oil 1 bay leaf 1 chilli pepper 1 tsp of coffee sweet spicy paprika parsley salt

Preparation

Wash and peel the potatoes.Pierce each one with the end of a knife in order to start chopping them up, a process which should be done by hand so that the starch is released more easily to make the sauce thick and smooth. Cut up the green peppers and the dried red peppers.Remove the stem and the seeds. Fry in olive oil until golden with the diced onion and the garlic cloves in a pan over a low flame.If you wish to add to the recipe to make it a Main course, add the lamb chops to stew with the rest of the ingredients. Add the potatoes to the pot and stir so that they do not stick to the bottom. Add the paprika, bay leaf and a mixture of a pinch of garlic, chopped parsley and salt. Add the spicy sausage and hot water and stir the potatoes well; they should be almost covered. Place the pot over a flame and boil over a high flame for 5 minutes. Then lower the flame and cook more slowly for almost half an hour. Taste and add salt as necessary, taking into account the spicy sausage. If it is not very spicy or if your guests like strong flavours, you can add a chilli pepper with the stem and seeds removed for the last 5 minutes of the cooking time.

Presentation

Serve the potatoes in a china dish, in a soup bowl or in four individual soup bowls with pieces of the spicy sausage and two chops per person.