Peel the potatoes and either cut or "break" them (insert the blade of a knife into them lengthwise to a depth of about 1/2 inch and gently twist until they break into 1 1/2 inch pieces) into pieces of the size that you would for roasting. Gently heat the olive oil in a deep frying pan. Add the onion to the pan. Stir well and cook over low heat for 10 minutes. Add the garlic to the onion, stirring well again. Cook for 5 minutes more, or until the onion and garlic are soft but not browned.
Add the potatoes and stir again to coat them in the oil and onion mixture. Chop and add the chorizo, the flesh of the peppers, and the bay leaf. Stir well to amalgamate and cover with boiling water. Simmer for 30 minutes, or until the liquid has all but disappeared.
Remove the bay leaf. Sprinkle with chopped parsley and salt to taste and serve.
Reprinted with permission from ©Rohan Daft, Menú del Día: more than 100 classic, authentic recipes from across Spain, published by Simon & Schuster
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