Appetizers / Snacks
Spanish Nachos with Orange-Paprika Aioli
These Spanish Nachos with a base of potatoes are covered in shredded Manchego and topped with olives, peppers, and chorizo and drizzled with an orange-paprika aioli. They do require frying potatoes. They’re still simple, but need a little more attention to detail.
Key to good potato chips is getting and keeping them crisp. Start by slicing them no thicker than ¼-inch so they’ll cook through without burning. Then, rinse them in water to remove excess starches (another culprit of soggy chips). After frying in peanut oil to produce a crispier product, assemble the nachos on a wire rack so any excess oil can drip off the chips, keeping them crisp around the edges but tender in the center.
Ingredients
FOR THE AIOLI, WHISK:
FOR THE TOPPINGS, BROWN:
HEAT:
FOR THE CHIPS, SLICE:
Test Kitchen Tip
The most common varieties of Manchego cheese available are aged. Choose one that’s been aged the least amount of time for the best melting.
Instructions
For the aioli, whisk together mayonnaise, garlic, paprika, zest and orange juice; season with salt and pepper.
For the toppings, brown chorizo in a skillet, about 5 minutes; drain on a paper-towel-lined plate.
Heat peanut oil in a 7- to 8-quart pot over high until it registers 375° on a candy/deep-fry thermometer. Preheat broiler with the rack 6–8 inches from the element.
For the chips, slice potatoes into ¼-inch-thick rounds using a mandoline or a sharp knife. Rinse slices in water; pat dry before frying.
Fry potatoes in 6 batches until golden, about 4 minutes per batch. The oil temperature will drop dramatically when potatoes are added, but continue frying until the temperature returns to 375° and the chips are golden.
Transfer chips to a bowl using a slotted spoon, toss with salt to season, then transfer to a clean baking sheet lined with a wire rack while frying remaining potatoes.
Top chips with aioli, chorizo, olives, red peppers, and cheese. Broil nachos until cheese melts, 1–2 minutes; serve immediately.
Before cooking, easily peel the casing from the Spanish chorizo using a sharp paring knife.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 558
% Daily Value*
Total Fat 44g 67%
Saturated Fat 11g 55%
Cholesterol 49mg 16%
Sodium 940mg 39%
Carbs 23g 7%
Fiber 1g 4%
Protein 15g
*Percent Daily Values are based on a 2,000 calorie diet.