3 lbs. 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 cup of water and one condensed broth cube)
1 tbsp. wheat flour
3 tbsp. parsley, finely chopped
3 tbsp. olive or vegetable oil
salt & 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" 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 350º preheated oven and cook until most of the boiling liquid is gone and a golden brownish color is formed on its surface.
A tasty dish for a light meal or as a side dish. You can mate it with a medium-bodied red wine such a fresh Shirah, or a good frozen beer for those hot summer days!
