2 tablespoon olive oil
1 large onion, finely sliced
4 garlic cloves, crushed
1 large potatoe, halved and cut into thin slices
1 teaspoon paprika
14 ounce can chopped tomatoes
1 teaspoon thyme leaves
3 1/4 cups vegetable stock
salt and pepper to taste
Heat oil in large, heavy pan. Add onion, garlic, potato, and paprika and cook, stirring occastionally, for about five minutes or until the onions have softened but not browned.
Add thyme and stock. Bring to boil, the cover and simmer 15 – 20 minutes until potatoes have cooked through. Add tomatoes and cook 15 minutes more.
Break up potatoes slighly before seasoning and serving.
Make a double batch — even better the second night.