Chorizo & Lomo With Potatoes

[kirra]

Chorizo & Lomo With Potatoes
Neal Fraser

Ingredients:

2 Yukon gold potatoes, sliced
2 Tablespoons olive oil
Salt and pepper
4 Tablespoons butter
1/4 cup sliced Spanish chorizo
1/4 cup sliced lomo (cured pork loin)
2 Tablespoons chopped herbs (parsley, thyme, and basil)

Preparation:

Preheat oven to 350°F. Season the potatoes with olive oil and salt and bake in the oven until tender, about 15 to 20 minutes.

Heat a heavy bottomed skillet over medium heat. Add the butter and potatoes, and cook until potatoes are browned on all sides. Add the chorizo, lomo, and herbs. Heat until warmed through. Season with salt and pepper. Yield: 4 Servings

Wine Pairing:
A Pinot Noir.