Fry the potatoes, onions, peppers and garlic sausage in olive oil. Pour in the broth and season with salt, pepper and plenty of paprika powder. Simmer for about 20 minutes until the potatoes are cooked through. Shortly before the end of the cooking time, add the diced tomatoes and let them cook.
Season again to taste before serving.
Tip: The broth should look really red. If available, Pimenton de la Vera goes well as a seasoning. Sour cream with pressed garlic as a topping also tastes delicious.