Shredded Chorizo Sausage with Potato Rosti

Sliced chorizo sausage was stir-fried with julienned red onion (one half), five diced piccolo tomatoes, a sixth of a red pepper, cut into strips, two cloves of diced garlic, and five diced white mushrooms.

The onion was cooked first, in a little olive oil until it became transparent, then the other ingredients were added. Cook for a further seven minutes, and under glass for the final three minutes.

The potato rosti was prepared with a grater, which is quite labour intensive. The next day I experimented preparing the rosti with an electric mini chopper. I cut a potato into thin slices with a sharp knife, and further diced the pieces. Six short blasts with the chopper did the rest.

The rosti was mixed with a little salt and olive oil, and roasted under the oven grill in a roasting tin for around fifteen minutes. Check progress by eye.