Chorizo Criollo and Potatoes with Mojo Picón Ingredients: (for 4 peolpe)

• 320 grs of Chorizo Criollo for coooking Olmeda • 1 jar of Red Mojo Sauce from the Canary Island • 2 green Italian Peppers • 2 onions • 1 jar of fried tomato or natural tomato • A bit of Extra Virgin Olive Oil Olmeda Orígenes. • Fresh parsley • Fleur de Sel Olmeda Orígenes

Directions:

1. Brown the onion and the peppers cut in julienne over medium heat in a pan with Extra Virgin Olive Oil Olmeda Orígenes. Meanwhile, lining some small potatoes in transparent film and seal well. Make some holes in front and behind the potatoes and bring them into the microwave between 7-10 minutes. Control the time, and pierced with a knife to check if the potatoes are well cooked.

2. Add the Chorizo Criollo Olmeda Orígenes in medium slices into the pan. (We could defat them before, cooking or brown it in a pan with some holes).

3. Agregate to our mixture one teaspoon

of our spicy red mojo from Canary Island

4. Add the fried tomato. (If choose the

natural tomato, add salt and sugar to taste).

5. Remove the transparent film paper

from the potatoes. Cut the end of the potatos to let them flats. Cut by the middle of the potato in vertical way up-down and add a few of mojo de picón and the fresh parsley. Put the Chorizo with tomato aside and decorate the dish with a few of mojo.

Tip: You could add your favorite vegetables or a mix of several color peppers to let our dish showiness.