A central-european vegan dish
What you will need
1 red pepper of your choice
2 tbsp olive oil
2/5 tbsp sweet paprika powder
1 pinch hot paprika powder
1 pinch black pepper
1 pinch thyme
How to cook
I am using a red bell pepper, white onion and shalotte onion.
Preheat olive oil on the pan and sprinkle with salt generously
While we left the onions and peppers simmer on a medium heat, we dice up potatoes whilst keeping an eye on the pan
When the onions are translucent and cooked, we add very generous amount of sweet paprika with some hot paprika, black pepper and thyme. Keep in mind that the potatoes are going to cook in it, so add a lot. Make sure its salty enough.
Mix it all together and cook on a medium heat for a few seconds
Add water so that it covers all the potatoes. Taste test the water and add salt or pepper if needed
Let it cook uncovered so that part of the water is soaked up by the potatoes and part is evaporated.
When the water evaporated and potatoes cooked, add another water-a half of what we used before. We want the potatoes to overcook a little. This is the final consistency it should have. A little bit mushy covered in a thick paprika sauce.
I garnished with a curly parsley leaf. It is usually served with milk (if you're not vegan) or it goes well with kefir too.