Desti's quick potato puszta pot

Ingredients for 2 servings:

• 600 g potatoes
• 1 can of tomatoes, peeled (400 g)
• 1 jar Puszta salad (330 g)
• 1 tbsp tomato paste
• ½ jar silver onion(s) (320 g, drained weight 190 g)
• 1 clove(s) garlic
• salt and pepper
• Paprika powder, sweet
• Paprika powder, hot
• 1 tsp sambal oelek
• 1 tbsp low-fat curd cheese

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Peel and dice the potatoes, and boil in salted water for about 15-20 minutes until tender. Drain and set aside. Add the peeled tomatoes with their juice, the Puszta salad with its liquid, and the tomato paste to a pot. Chop the tomatoes slightly with a wooden spoon. Halve the pearl onions (if you like, you can leave them whole or just halve part of them), finely chop the garlic, and add both to the pot. Season the tomato-Puszta sauce with salt, pepper, and paprika and bring to a boil briefly. Reduce the heat slightly and simmer for about 5 minutes. Add the drained potatoes and the sambal oelek to the pot and heat through a little longer. Finally, season again with the spices and stir in the quark. My tablespoon of quark is always a bit more generous, but everyone has to decide for themselves. Sour cream, sour cream, or crème fraîche also work, but the fat and calorie content will naturally be slightly higher. Depending on your taste and preference, you can also add a little more tomato paste or broth to achieve the desired consistency. If you want and have the resources, you can always add a few sliced ​​gherkins or bell peppers to the pot, or use more sambal oelek if you prefer a spicier dish.