Stuffed Potatoes with Zorza Recipe

Stuffed Potatoes with zorza are a simple and comforting dish with all the flavor of tradition. Zorza, also known as chorizo hash, is a spiced and juicy preparation that becomes the perfect filling for potatoes slowly cooked in a homemade tomato and vegetable sauce.

The combination of tender potato with the intense flavor of the hash makes this recipe a sure bet for any occasion. Additionally, its preparation is simple, with affordable ingredients, and the result is a dish full of nuances, with a thick sauce that enhances every bite. Below, we explain how to make these delicious stuffed potatoes with Torre de Núñez zorza with detailed step-by-step instructions.

Ingredients for Stuffed Potatoes with Zorza for 4 People:

• 1 package of Torre de Núñez zorza or chorizo hash
• 1/2 onion
• 1/4 green pepper
• 1/4 red pepper
• 1 clove of garlic
• 50 ml olive oil
• 12 medium potatoes
• 100 ml white wine
• 150 g tomato sauce
• 1 tablespoon sweet paprika
• Salt to taste
• 250 ml meat broth
• Parsley for garnish

Recipe Information:

• Preparation time: 15 minutes
• Cooking time: 2 hours and 15 minutes
• Total time: 2 hours and 30 minutes
• Servings: 4
• Cuisine type: Traditional

How to Make Stuffed Potatoes with Zorza:

We begin by preparing the vegetables. Peel and chop the onion, green pepper, and red pepper into small pieces and set them aside. Do the same with the garlic clove, making sure to chop it very finely. In a large pot, heat a little olive oil and brown the garlic over medium heat. Add the chopped onion and peppers and cook them over low heat until they are soft and translucent, stirring occasionally to prevent burning.

While the vegetables are cooking, prepare the potatoes. Peel them and, using a small spoon, make a hollow in the center, removing part of the flesh, but without going all the way through. It is important to do this carefully so they maintain their shape. Set aside the extracted flesh to seal the potatoes, and the rest can be used to thicken the sauce or in another preparation.

When the vegetables are well softened, add the white wine and let the alcohol evaporate for a couple of minutes. Add the tomato sauce and mix well. At this point, we can leave the sauce with the vegetable pieces whole, or blend them if we prefer a finer and more homogeneous texture. Pour it back into the pot and add the sweet paprika and hot meat broth. Adjust the salt and let the sauce cook over low heat so the flavors integrate while we stuff the potatoes.

Take portions of zorza and fill the hollow of each potato with it, pressing lightly so the filling is well compacted. If desired, we can cover the opening with a small piece of the flesh we removed to seal them better. Stuff them all in the same way until they are ready.

Place the stuffed potatoes inside the pot with the sauce, making sure the opening side faces upward and that they are not stacked on top of each other. Gently shake the pot so the stuffed potatoes settle into the sauce, add more broth if necessary, and cover the pot. Let the potatoes cook over low heat for approximately 30 minutes, until they are tender and well infused with the sauce, but not falling apart.

Once the stuffed potatoes are cooked, turn off the heat and let them rest for a few minutes before serving. For a final touch, we can sprinkle a little fresh chopped parsley on top, which will add color and freshness to the dish. These stuffed potatoes with zorza are a true delight, perfect to enjoy with family alongside good bread for dipping in the sauce.

Enjoy your meal!