Atlas Masterclass

Patatas Bravas, chicken, potato, chorizo


1. Chicken

2. Chorizo sauce

3. Aioli

4. Spinach

5. Potatoes or baby potatoes


YOU’LL NEED‭:‬ Large frying pan

PANTRY STAPLES‭:‬ Cooking oil (vegetable or grape seed), salt

ALLERGENS: Garlic, onion, egg

These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly.



1. To prepare the vegetables: Wash the spinach. Cut the potatoes in half.

2. To cook the chicken: Heat a splash of oil in a frying pan and add the chicken skin side down. Place the potatoes cut side down into the pan. Cook over low heat turning occasionally, until chicken and potatoes are brown and cooked through. Add the chorizo sauce with a splash of water if required. Cook stirring gently until sauce has heated through and reduced slightly.

3. To serve up: Place washed spinach on a serving plate. Add the potatoes and then the chicken and top with the sauce. Serve aioli separately in a bowl for everyone to share.

For downloadable pdf version, click here.