3 lb. potatoes
4 onions, finely sliced
8 large ripe tomatoes, cubed
3 garlic cloves, minced
2 1/2 tsp. paprika powder
3 tbsp. cumin powder
1 1/2 cup meat or chicken broth (can be substituted by 1 1/2 cups of water and one bouillon cube)
1 tbsp. wheat flour
3 tbsp. parsley, finely chopped
3 tbsp. olive or vegetable oil
salt and pepper, to taste

Begin by boiling or baking the potatoes until halfway cooked but still somewhat firm. Let cool, then cut them in slices about 3/16 to 1/4-inch thick. You may leave the skin on.

In the meanwhile, sauté the onions in the oil, adding the garlic a bit later and then adding the tomatoes, paprika, cumin, flour and broth and continue cooking, stirring regularly until a thick, chunky sauce in obtained.

Add salt and pepper to your taste. In an oven-resistant transparent dish (or skillet), spread a very fine coating of the sauce, then divide the potatoes and the remaining sauce into three parts: place a layer of potatoes, sprinkle with a bit of salt (optional), cover it with a layer of sauce and sprinkle a tablespoon of parsley. Repeat 2 more times.

Place the dish into a 350°F preheated oven and cook until most of the boiling liquid is gone and a golden brownish color is formed on its surface.

Submitted by: Luis De Santis- Venezuela