Scrub unpeeled potatoes and cut into 3 cm cubes, slice onion into half-moons and sausage into 8 mm rounds.

Ingredients

• 1,000 gPotatoes, flesh and skin, raw
• 350 gSausage, smoked link sausage, pork
• 220 gOnions, raw
• 25 gOil, sunflower, linoleic (less than 60%)
• 8 gSpices, paprika
• 45 gTomato products, canned, paste, without salt added (Includes foods for USDA's Food Distribution Program)
• 800 gBeverages, water, tap, drinking
• 4 gSalt, table
• 1 gSpices, pepper, black

Method

1. Scrub unpeeled potatoes and cut into 3 cm cubes, slice onion into half-moons and sausage into 8 mm rounds.
2. Heat oil in a wide pot to 165 °C. Fry onion 7 minutes until soft, remove from heat for 30 seconds and stir in paprika with tomato paste.
3. Add potatoes, sausage, water, salt and pepper. Cover and simmer 25 minutes until potatoes are tender and the juices are thick.