Hungarian Potatoes

Ingredients

Butter   20 g

Onion, chopped 40 g

Paprika 1 tsp

Tomatoes, blanched, seeded, diced 70 g

Potatoes, peeled and cut into thick slices 250g

Stock, hot 200ml

Salt & Pepper to taste

Parsley, Chopped for garnish

Method

Heat the butter a large saucepan and add the onion and paprika. Cook until onion is soft.

Add the tomatoes and potatoes. Pour in enough stock just to cover the potatoes. Add a small amount of salt because liquid will reduce.

Simmer until potatoes are cooked and liquid is mostly evaporated or absorbed. Stir gently from time to time.

Season to taste. Garnish with chopped parsley at service time.