Potato Puree with Fried Spanish Sausages

Leaf salad in a baking dish Potato puree with roasted Spanish sausages (chorizo) and leaf salad Preheat the oven to 200 °C (convection oven 180 °C , gas mark 3). Cut the chorizo into pieces of about 2 cm.

Rinse the potatoes, peel them and cut them in half lengthwise. Peel five shallots, also cut in half lengthwise.

In a frying pan with an ovenproof handle, spread a tiny bit of olive oil evenly, pour in the potatoes and season with salt. Squeeze the garlic cloves with peel until smooth and add. Bake in the heated stove.

After 10 minutes, remove and carefully turn the potatoes to the other side.

Then add the chorizo and the shallots. Sprinkle the rosemary and thyme over the potatoes. Once again put the puree in the stove form for 20 min.

In the meantime, rinse the leaf lettuce, shake it dry and cut it into coarse pieces. Remove the peel from one shallot and chop it finely. Make a salad dressing with salt, olive oil, white wine vinegar and pepper. Rinse the parsley, shake dry and chop finely. Mix the lettuce with the salad dressing and the herbs.

Shortly before the potatoes are ready, turn them repeatedly to the other side and bake for a few minutes until everything is nice and golden brown. Arrange the leaf salad on small plates. Place the frying pan on the table.

Our tip: It is best to use fresh herbs for a particularly good flavor!

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