Summary

Ingredients

• 1 kg potato (s)
• 750 g paprika (s), colored
• 1 kg tomato (s)
• 500 g veetable onion (s)
• 200 ml olive oil
• 1 bunch parsley
• salt and pepper

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Instructions

1. Peel and quarter the potato. Quarter the bell pepper and cut into pieces. Skin and sixths of the tomatoes. Long quarter the onion and cut into strips.
2. Put everything in a saucepan, season with salt, pepper and pour oil over them. Cook on a mild heat for about 45 minutes. Remove with a slotted spoon.
3. Let the stock boil down for another 10 minutes and pour over the vegetables.
4. Serve lukewarm.