Spanish fried potatoes

Ingredients for 4 servings:

• 750 g potatoes, waxy
• 100 ml olive oil
• 150 g vegetable onions
• 1 beefsteak tomato(s)
• 2 garlic cloves
• 2 bell peppers, red and yellow
• 1 tsp caraway seeds
• Salt
• ½ bunch parsley, flat
• 2 tbsp vinegar (white wine vinegar)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Rinse and brush the potatoes thoroughly. Cut the potatoes, skin on, into very thin slices, or slice them using a cucumber slicer or a food processor. Heat a little oil in a pan and fry the potato slices in batches slowly over medium heat until crispy. Drain any excess oil after frying. Meanwhile, peel the onions and cut them into thin wedges. Rinse the tomatoes, rub them dry, and halve them crosswise along the stem. Squeeze out the seeds and dice the flesh. Peel the garlic and cut them into thin slices. Clean the bell peppers (remove the stem and white membranes), rinse them, and cut them into strips. Add the bell peppers, onion, garlic, caraway seeds, and salt to the potatoes and fry for another 5 minutes. Remove from the heat. Rinse the parsley, shake them dry, and roughly chop them. Add them to the fried potatoes along with the diced tomatoes. Drizzle with vinegar, toss everything briefly, and season with salt. Serve immediately.