Spanish potatoes

Ingredients for 4 servings:

• 1 kg potatoes, small, new
• some salt and pepper, black
• 1 onion(s)
• 2 cloves garlic
• 2 red chili peppers
• 2 tbsp olive oil
• 1 tbsp paprika powder, sweet
• 1 pack of tomatoes, chopped, 370 g
• 2 tbsp tomato paste
• 1 tbsp vinegar (sherry)
• 2 tbsp parsley, finely chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

sophisticatedly seasoned

Brush the potatoes clean and bring to a boil in a pan with plenty of salted water. Simmer over low heat for about 10 minutes. Then drain well. Peel and finely chop the onion and garlic. Trim and wash the chilies, halve them lengthwise, remove the seeds, and finely dice them. Heat oil in a pan. Sauté the onion and garlic for about 5 minutes. Sauté the chilies and paprika for 1 minute. Add the potatoes, tomatoes, tomato paste, and vinegar. Season everything, cover, and heat for about 15 minutes until the sauce thickens. Finally, stir in the parsley. This goes well with grilled tuna steaks.