Potato casserole with cheese, chorizo ​​and sour cream

Ingredients:

• 2 x 450g bags of frozen ribbed fries
• 450 g raw chorizo ​​sausage
• 1/4 cup sour cream
• 1 clove of garlic, grated
• 220 g Manchego cheese, grated
• 220 gr. mozzarella, grated
• 1 can (110 g) canned pimento peppers, drained
• Chopped fresh parsley, for serving

Preparation:

1. Preheat oven to 220°C.
   
   Spread the frozen potatoes evenly on a rimmed baking sheet. Bake until golden brown, 15-20 minutes.
2. While the potatoes are baking, fry the chorizo. In a large skillet over medium-high heat, cook the sausage meat, breaking it up with a wooden spoon, until golden brown, 7-10 minutes. Transfer to a paper towel-lined plate to drain.
3. Prepare the sour cream. Mix sour cream, grated garlic, and a few tablespoons of water to make a thick sauce.
4. Top the potatoes with chorizo, Manchego, mozzarella, and pimento. Bake until the potatoes are golden brown and the cheese is melted and bubbly, 10-15 minutes. Drizzle with sour cream sauce and sprinkle with fresh parsley.