2 lb. potatoes
1 large onion, finely chopped
3 tomatoes, finely chopped
1 large garlic clove, minced
1 tbsp. ground sweet pepper powder (pimenton español)
1 cup tomato passata (or light tomato sauce)
1 cube meat broth concentrate
1/2 tbsp. fresh rosemary
salt & pepper
oil for frying (olive oil recommended)

Peel and cut the potatoes to about 1/2" cubes. Heat cooking oil (olive oil preferred, or a 50/50 mixture) and fry the potatoes, adding the rosemary and salt/pepper to taste until a rich gold is achieved. Let stand by. In another casserole or heavy skillet, heat about 5 tbsp. olive oil and sauté the onion until it turns clear but not brown. Add the garlic, then the tomatoes, shredded cubes of meat broth and sweet pepper powder. When the tomatoes soften, add the passata sauce and continue cooking, stirring occasionally. When done, process half of this mixture in a blender, adjust salt & pepper then mix everything with the potatoes in the same skillet cooking only to allow the different flavor to blend.

This dish can be served hot or cold, as a side dish or as an light entree, or as a good Spanish tapa.

Serves 4.

Submitted by: Luis De Santis-Venezuela