Serves 6
Difficulty Easy
Prep Time 15 minutes
Cooking Time about 8 hours on low
Ingredients
- 900g potatoes, cubed
- 400g tin chopped tomatoes
- 2 cloves garlic, crushed
- 1 tbsp tomato puree
- 1 onion, chopped
- 2 tsp sweet paprika
- Salt and pepper to season
- Chopped parsley, to serve
- Chorizo, sliced (optional)
Method
- Start by frying the onion in a little oil until it starts to turn translucent. Add the garlic, tomato puree, paprika, and fry for a further couple of minutes. Add the tin of chopped tomatoes and stir well, ensuring you scrape the pan to pick up any bits that have stuck to it. Transfer the sauce to the slow cooker.
- Add a little more oil to the pan, turn up the heat, and fry the cubed potatoes and chorizo (if you’re using it) until they start to brown (give them a few minutes on each side). If you’re adding chorizo bear in mind that it is not vegetarian! Once browned, transfer to the slow cooker, cover, and cook on low for up to 8 hours.
- You’ll know the potatoes are cooked as a fork will go through them easily. Transfer to a plate, and garnish with chopped parsley.
Recette: http://www.slowcookerclub.com
