Spanish Potato Hotpot

• 2 tablespoons olive oil
• 2 cloves garlic
• 1 medium onion
• 1 lb potato
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 14 ounces tinned tomatoes, chopped
• 5 fluid ounces vegetable stock
• salt and pepper
• 1 teaspoon dried thyme
• 2 ounces pitted black olives
• 2 tablespoons chopped parsley

1. Heat the oil in a large pan.
2. Fry the garlic and onion until pale and golden.
3. Add the potato to the pan.
4. Add the paprika and turmeric.
5. Stir for 1 minute.
6. Stir in the tomatoes and stock.
7. Season well and bring to the boil.
8. Add the thyme.
9. Reduce the heat then cover and simmer stirring occasionally, until tender.
10. Add more seasoning if needed then stir in the olives and parsley.

olive oil, garlic, onion, potato, paprika, turmeric, tomatoes, fluid ounces vegetable stock, salt, thyme, black olives, parsley

Taken from www.food.com/recipe/spanish-potato-hotpot-50445 (may not work)