Hungarian paprika potatoes

Adapted from LMU München

Serves 4

2 spoonfuls of butter
2 glugs of olive oil
1 large onion, diced
24 g Hungarian paprika
6 large waxy potatoes, diced 8 cm big
1 small green bell pepper, diced
1 large tomato, peeled and diced
salt and pepper


Melt butter in a large saucepan, and mix with olive oil. Sauté onions for 5 minutes. Add remaining ingredients, and add water until it just covers the potatoes. Bring to a boil, then reduce to simmer over low heat. Avoid stirring as much as possible, so that the potatoes do not fall apart! Cook 30 minutes, or until the potatoes are soft. I topped with some grated Parmigiano-Reggiano.



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