Easy Spanish Potato Dish With Chorizo – One-Pan 30-Minute

I remember the first time I tried patatas a la riojana at a tiny tapas bar in Madrid. The smoky chorizo, tender potatoes, and rich paprika sauce felt like a warm hug on a chilly evening. Ever since, I've been perfecting my own version at home, and I'm thrilled to share it with you.

This recipe is all about big flavor with minimal fuss. You'll use just one pan, simple ingredients, and a handful of spices to create a dish that tastes like it simmered all day. It's the kind of meal that makes you look forward to leftovers.

Whether you're a seasoned cook or just starting out, this dish is forgiving and adaptable. Let's get those potatoes golden and that chorizo sizzling!

About the Ingredients

2 tablespoons (30ml) olive oil

Use a good quality extra-virgin olive oil for best flavor. You can substitute with any neutral oil like canola or grapeseed.

1 large yellow onion, diced (about 1 cup / 150g)

Sweet onions like Vidalia also work well. If you're in a pinch, use 2 shallots.

3 cloves garlic, minced

Fresh garlic is key, but jarred minced garlic can save time. Use 1 teaspoon of jarred for each clove.

1 pound (450g) Spanish chorizo, sliced into 1/4-inch rounds

Look for cured Spanish chorizo (not Mexican) for the authentic smoky flavor. If you can't find it, use a smoked paprika-spiced sausage.

2 pounds (900g) Yukon Gold potatoes, peeled and cut into 1-inch cubes

Yukon Golds hold their shape well. You can also use red potatoes or baby potatoes, just adjust cooking time.

1 teaspoon smoked paprika (pimentón)

This is the star spice! If you only have sweet paprika, add a pinch of liquid smoke for that smoky kick.

1/2 teaspoon ground cumin

Cumin adds warmth. You can skip it or use a pinch of chili powder for a different flavor.

1 (14.5 oz / 400g) can diced tomatoes, undrained

Fire-roasted diced tomatoes add extra depth. If you have fresh tomatoes, use 2 cups chopped.

1 cup (240ml) chicken broth, low-sodium

Vegetable broth works great for a vegetarian twist (use a plant-based chorizo too).

1/2 teaspoon salt, plus more to taste

Adjust salt according to your chorizo's saltiness. Start with less and add more at the end.

1/4 teaspoon black pepper

Freshly ground is best, but pre-ground works in a pinch.

2 tablespoons (8g) fresh parsley, chopped, for garnish

Fresh cilantro also works if you prefer. Skip if you don't have any on hand.

Tips & Tricks

• Cut potatoes into uniform 1-inch cubes so they cook evenly. Smaller pieces cook faster, larger ones take longer.
• Don't skip browning the chorizo—this step renders fat and builds the flavor base for the sauce.
• If the sauce seems too thin at the end, simmer uncovered for a few extra minutes to thicken. If it's too thick, add a splash of broth.

Step-by-Step Instructions

1. Heat the oil

In a large skillet or Dutch oven, heat olive oil over medium heat (350°F / 175°C) until shimmering. Add the diced onion and cook for 4-5 minutes, until soft and translucent, stirring occasionally.

2. Add garlic and chorizo

Stir in the minced garlic and cook for 30 seconds until fragrant. Add the sliced chorizo and cook for 5-7 minutes, until browned and crispy on the edges, stirring occasionally.

3. Toast the spices

Sprinkle in the smoked paprika and cumin. Stir constantly for 1 minute to toast the spices and release their aroma, being careful not to burn them.

4. Add potatoes and tomatoes

Add the cubed potatoes and diced tomatoes with their juices. Stir to coat everything evenly with the spice mixture.

5. Pour in broth

Pour in the chicken broth. Season with salt and pepper. Stir everything together.

6. Simmer until tender

Bring the mixture to a boil, then reduce heat to low (200°F / 95°C). Cover and simmer for 20-25 minutes, or until potatoes are fork-tender, stirring occasionally to prevent sticking.

7. Adjust seasoning

Taste and adjust salt and pepper if needed. If the sauce is too thin, simmer uncovered for 5 more minutes to thicken slightly.

8. Garnish and serve

Remove from heat. Sprinkle with fresh parsley and serve hot, directly from the pan or in bowls. Enjoy!

Delicious Variations

Add bell peppers

Sauté 1 diced red or green bell pepper with the onion for extra sweetness and color.

Make it spicy

Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño with the garlic for heat.

Go vegetarian

Use a plant-based chorizo and swap the chicken broth for vegetable broth. It's just as delicious!

How to Store Spanish Potato Dish With Chorizo

Frequently Asked Questions

I hope you love this Spanish potato dish with chorizo as much as I do. It's a staple in my weeknight rotation. If you try it, let me know in the comments below—I'd love to hear how it turned out for you! Small steps, big change.

Spanish Potato Dish With Chorizo

This Spanish potato dish with chorizo is a smoky, hearty one-pan meal that's ready in 30 minutes—perfect for busy weeknights.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 tablespoons (30ml) olive oil
• 1 large yellow onion, diced (about 1 cup / 150g)
• 3 cloves garlic, minced
• 1 pound (450g) Spanish chorizo, sliced into 1/4-inch rounds
• 2 pounds (900g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 1 teaspoon smoked paprika (pimentón)
• 1/2 teaspoon ground cumin
• 1 (14.5 oz / 400g) can diced tomatoes, undrained
• 1 cup (240ml) chicken broth, low-sodium
• 1/2 teaspoon salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons (8g) fresh parsley, chopped, for garnish

📋 Instructions

1. 1Heat the oil — In a large skillet or Dutch oven, heat olive oil over medium heat (350°F / 175°C) until shimmering. Add the diced onion and cook for 4-5 minutes, until soft and translucent, stirring occasionally.
2. 2Add garlic and chorizo — Stir in the minced garlic and cook for 30 seconds until fragrant. Add the sliced chorizo and cook for 5-7 minutes, until browned and crispy on the edges, stirring occasionally.
3. 3Toast the spices — Sprinkle in the smoked paprika and cumin. Stir constantly for 1 minute to toast the spices and release their aroma, being careful not to burn them.
4. 4Add potatoes and tomatoes — Add the cubed potatoes and diced tomatoes with their juices. Stir to coat everything evenly with the spice mixture.
5. 5Pour in broth — Pour in the chicken broth. Season with salt and pepper. Stir everything together.
6. 6Simmer until tender — Bring the mixture to a boil, then reduce heat to low (200°F / 95°C). Cover and simmer for 20-25 minutes, or until potatoes are fork-tender, stirring occasionally to prevent sticking.
7. 7Adjust seasoning — Taste and adjust salt and pepper if needed. If the sauce is too thin, simmer uncovered for 5 more minutes to thicken slightly.
8. 8Garnish and serve — Remove from heat. Sprinkle with fresh parsley and serve hot, directly from the pan or in bowls. Enjoy!

👨‍🍳 Chef's Note: For an extra layer of flavor, you can deglaze the pan with a splash of white wine after browning the chorizo. Just let it cook off for a minute before adding the spices.

Servings: 6

Cuisine: Spanish

Course: Main Course

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Maya Chen
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, composting, and mindful consumption, drawn from her own experiments at home.