Fridge Friend recipes
Spanish-Style Chorizo, Aubergine and Potato Traybake recipe
A smoky, savoury traybake with chorizo, roasted potatoes and aubergine, finished with sweet onion, garlic and a hint of orange. Melting cheese on top brings everything together into a hearty, satisfying supper.
60 min · Easy · Spanish Jump to method
Ingredients
- 250g Chorizo Sausages
- 600g Potato
- 1 large Aubergine
- 1 large Onion
- 3 cloves Garlic
- 100g Cheese
- 25g Butter
- 60ml Orange Juice
- 1 tbsp Mustard
- 1 tbsp Brown Sauce
- 1 tsp Salt
- 1 tsp Black Pepper
| Nutrition | Per serving |
|---|---|
| Calories | 623 kcal |
| Protein | 21 g |
| Carbohydrates | 45 g |
| Fat | 36 g |
| Saturated fat | 15 g |
| Fibre | 6.2 g |
| Sugar | 8.5 g |
| Sodium | 1600 mg |
Why this works
Hearty, energy-dense traybake with good protein and fibre, but high in saturated fat and sodium.
Protein and B vitamins. Chorizo and cheese provide protein, plus B vitamins such as B12 and niacin, supporting energy metabolism.
Fibre, potassium and vitamin C. Potatoes, aubergine and onion contribute fibre and potassium, while orange juice adds a modest amount of vitamin C.
Salt and saturated fat concern. Chorizo, cheese, butter and added salt make this dish high in saturated fat and sodium, which may not suit regular consumption.
Method
- Preheat the oven to 220°C (Fan 200°C, 428°F, Gas Mark 7).
- Cut the potatoes into bite-sized chunks and the aubergine into large cubes. Slice the onion into wedges and thinly slice the chorizo sausages.
- Put the potatoes, aubergine, onion and garlic into a large roasting tin. Add the butter in small pieces, season with salt and black pepper, and toss well to coat.
- Spread everything out in an even layer and roast for 25 minutes, turning halfway through.
- Mix the orange juice, mustard and brown sauce together in a small bowl.
- Add the chorizo to the traybake, drizzle over the sauce mixture and toss gently. Roast for another 15-20 minutes until the potatoes are tender and the chorizo is browned.
- Scatter over the cheese and return to the oven for 5 minutes, just until melted and bubbling.
- Serve hot straight from the tray.
Prefer the classic version? Yoghurt Roast Vegetables with Lemon and Herbs
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Other Spanish recipes
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