• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes into 2cm chunks (peeling optional).
• Pop onto a large (lined) baking tray.
• Drizzle with oil, season with Central American spice, salt and pepper then toss to coat. Spread out in a single layer.
• When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, halve the bell pepper and discard the core and seeds. Chop into 1cm pieces.
• Halve, peel and thinly slice the onion.
• Halve the tomatoes.
• Finely chop the parsley. Thinly slice the scallion.
• Peel and grate the garlic (or use a garlic press).

• Place a large pan over medium heat with a drizzle of oil.
• Once hot, cook the onion, stirring often, until slightly softened, 2-3 mins.
• Add balsamic vinegar and 1 tsp sugar (per 2P). Season with salt.
• Cook, stirring occasionally, until dark golden brown, 7-8 mins.
• Transfer the onion from the pan and cover to keep warm. Wipe the pan clean.

• Return the pan to medium-high heat with another drizzle of oil.
• When hot, fry the bell pepper until softened, stirring occasionally, 3-4 mins.
• Add the chorizo and half the garlic. 
• Cook the chorizo until browned, 3-4 mins.
• Season with salt and pepper.

• Meanwhile, add the aioli, half the parsley and remaining garlic to a small bowl.
• Stir together to combine.

• Add potatoes, tomatoes, half the scallion and remaining parsley to the pan with the chorizo.
• Stir together and cook until warmed through, 1-2 mins.
• Divide the hash between bowls and top with the caramelised onion.
• Dollop on a helping of parsley aioli.
• Finish with a sprinkling of the remaining scallion.