Smoky Chorizo and Caramelized Onion Potatoes

1. Caramelize Onion

Begin by heating 3 to 4 tablespoons of olive oil in a wide skillet over medium heat. Add the chopped onion and sauté it for about 20 minutes, stirring occasionally. You want the onion to caramelize, developing a rich, deep brown color.

2. Cook Chorizo and Garlic

Once the onion is beautifully caramelized, add the chorizo slices and chopped garlic to the skillet. Cook them together for about 2 minutes, allowing the chorizo to release its smoky oils and the garlic to become fragrant.

3. Add Potatoes

Next, toss in the peeled and cut potatoes, stirring them around to coat them well with the flavorful mixture. Let the potatoes cook for about 5 minutes, giving them a head start in absorbing the rich flavors.

4. Add Pimentón and Water

If you like, add ½ to 1 teaspoon of pimentón dulce for an extra layer of smokiness, along with a pinch of salt. Pour in enough water to cover the potatoes completely. Bring the mixture to a gentle simmer, then reduce the heat and let it cook uncovered for 25 to 35 minutes.

5. Finish Cooking

This simmering time allows the potatoes to become tender and soak up all the delicious flavors. You'll know it's ready when the potatoes are fork-tender and the liquid has reduced, creating a thick, savory sauce. If there is still too much liquid after the simmering time, you can increase the heat slightly to help reduce it further.