Baked potatoes, Hungarian

Ingredients for 4 servings:

• 700 g potatoes
• 2 m.-sized onion(s)
• 4 tbsp butter, for vegans rapeseed oil
• 3 tbsp tomato paste
• 2 tbsp paprika powder, sweet
• 200 ml vegetable stock
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Bistro cuisine, vegetarian

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) using conventional ovenproof cooking (conventional oven, not fan-assisted). Peel the potatoes and cut into 3 mm thick slices. Peel and slice the onion. Heat the butter in an ovenproof baking dish and fry the onion rings until golden brown. Add the potatoes. Stir the tomato paste and paprika into the broth. Season the mixture with salt to taste, pour it over the potatoes and onions, and simmer uncovered in the oven until the potatoes are tender. The time depends on the quantity and type of potato, so these are only approximate. Serve with a full-bodied, dry red wine, such as a Bordeaux wine. This dish contains approximately 300 kcal per serving.