450g tiny new potatoes
2 Tbsp water
250g uncooked Mexican chorizo mince or spicy sausages, casings removed
1⁄3 cup chopped onion
1⁄2 cup chopped red and/or yellow capsicum
1⁄2 tsp ground cumin
Black pepper (optional)
Cut each potato into six bite-size pieces. Place potatoes in a single layer in a baking dish, then add the water. Microwave, loosely covered, for 8 minutes or until tender, stirring once. (Or, in a covered large saucepan, cook the potatoes in enough boiling salted water to cover for 10 minutes or until tender.) Drain and set aside.
In a large frying pan cook chorizo mince over medium-high heat until browned. Remove with a slotted spoon and drain on paper towels. Reserve 1 Tbsp drippings in pan. Add onion to reserved drippings and cook for 1 minute. Add cooked potatoes, capsicum and cumin. Cook for 8 minutes or until potatoes are golden and onion is tender, stirring frequently. Stir in cooked chorizo and heat through. If desired, season to taste.