Meatballs and potato in chorizo, olive and tomato stew

  • Chop chorizo and fry in a pan until beginning to brown. Add cooked potatoes and cook until the potatoes begin to brown.
  • Soften a chopped onion and a couple of crushed cloves of garlic.
  • Add a can of chopped tomatoes and 400g passata. Add a large dash of balsamic vinegar, a large sprinkle of oregano, a tsp of dried chillies, and a handful of olives (finely diced). Season with salt and pepper. Simmer until the meatballs are ready.
  • Take four sausages. Remove the skins and break each sausage in to 6 pieces. Cook on the griddle or in a frying pan until browned nad cooked through.
  • Add the meatballs and chorizo & potato to the tomato to the stew.
  • Continue to cook for a few minutes until ready to serve.
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