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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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potatos Ingredients:
529 g potatoes, well scrubbed |
3 g (1 tsp) olive oil |
167 g onion |
7 g (1 tsp) minced garlic |
1/2 tsp chilli powder |
1/2 tsp smoked paprika |
400 g ripe plum tomatoes |
1 dash ground black pepper |
15 g fresh flat leaf parsley, to garnish (optional) |
Directions:
1. Cut the potatoes into even-sized pieces. Add to a large pan half filled with water boil until cookd but still firm.
2. While the potatoes are cooking, prepare the sauce. Finely chop the onion, garlic and chilli. Heat the oil in a small saucepan and gently fry for 3 - 4 minutes, until softened but not coloured. Stir in the pimenton and cook for a few seconds more.
3. Coarsely grate the tomatoes, discarding the skin, and add to the pan. Stir in the tomato puree and around 100ml water. Cook over a low heat for about 10 minutes until the tomatoes are well softened, stirring occasionally. Season to taste with salt and pepper.
4. Lift the potatoes out of the pan with a slotted spoon and drain on kitchen paper. Tip into a warmed dish and pour over the tomato sauce to serve. Garnish with chopped flat leaf parsley if desired.
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