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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Rayna
Servings: 4
A recipe from a Spanish friend I met while stationed in Belgium.
1 ½ pounds small potatoes, peeled and diced
¼ cup olive oil
salt and pepper, to taste
2 teaspoon paprika
½ teaspoon cayenne pepper
2 tablespoon red wine vinegar
2 teaspoon tomato paste
Heat the oil and quickly brown the potatoes. Reduce the heat to low, season with salt and pepper, cover and cook for about 20 minutes. Raise the heat to medium, stir in the paprika and cayenne. Stir to coat the potatoes well. Combine the vinegar and tomato paste, then pour into the skillet. Cook with the cover off until the liquid has cooked off.