This dish is just so great - a lot of carbo but so what? Just don't eat it everyday! Maria Carmen, a niece of Tito Emilio Lamata, from Zaragoza, Spain. Gave me this “receta”. I also featured this in a cooking session sponsored by the SSA Alumnae Foundation, years back.Up to this day, I meet Moms who say, it has become a staple with their families!

1 kilo Baguio potatoes
½ kilo white onions (diced)
2 pcs chorizos “el Rey” (sliced and halved)
½ cup white wine (leftovers will do)
1 ½ cups water , salt and pepper
1Tbsp tomatoe paste
1 Knorr pork cube
1/3 cup extra virgin olive oil

PROCEDURE:
1.) Peel potatoes and “BREAK” crudely with a paring knife, into 2-inch pieces. Please do not cut up in uniform cubes. Let stand in a bowl of slightly salted water.

2.) Heat up olive oil in your “kalaha”. Saute onions until translucent. Add chorizo pieces and tomatoe paste. Drain potatoes and incorporate into chorizos.

3.) Throw in your wine, water and Knorr cube. Cover and let simmer over medium heat. Move around every now and then to avoid sticking. When potatoes are halfway cooked, season with salt and pepper to taste. Turn off heat when potatoes are done.

TIPS:
- If potatoe centers are still resistant, but your liquid has already gone down, just add water a little bit at a time, until potatoes are thoroughly cooked. But do this with heat turned down to very low.
- After you transfer to a platter drizzle with a little bit more olive oil.
- I guess, this can be a side dish to grilled seafood or any non-saucy viand.