Ingredients
- 5g Butter
- 10g onion, chopped
- 0.4g paprika
- 20g tomatoes, peeled, seeded and diced
- 100g potatoes, peeled and cut into thick slices
- 40ml chicken stock
- 5g chopped parsley
- Salt and pepper to taste
Procedure
- Heat the butter in a large saucepan and add the onion and paprika. Cook until onion is soft.
- Add the tomatoes and potatoes.
- Pour in enough stock just to cover the potatoes.
- Add a small amount of salt (about 2 teaspoons).
- Simmer until potatoes are cooked and liquid is mostly evaporated or absorbed.
- Stir gently from time to time.
- Garnish with chopped parsley before serving.