Spanish Potato Hotpot
Warm, hearty, and bursting with bold Mediterranean flavors, this Spanish Potato Hotpot is a comforting one-pot dish perfect for any occasion. Featuring tender golden potatoes layered with sweet bell peppers, caramelized onions, and rich, smoky paprika, this vegetarian recipe is simmered to perfection in a vibrant tomato and vegetable stock broth. Fresh garlic and oregano add depth, while a sprinkle of fresh parsley provides a pop of color and brightness. Ready in just an hour, this budget-friendly recipe is ideal for busy weeknights or cozy family dinners. Serve it with crusty bread to soak up every last bit of the robust, flavor-packed sauce.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 large yellow onion
- 3 cloves garlic cloves
- 1 large red bell pepper
- 1 large green bell pepper
- 4 medium golden potatoes
- 400 grams canned diced tomatoes
- 2 cups vegetable stock
- 1.5 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Peel and thinly slice the onion. Mince the garlic. Core and thinly slice the red and green bell peppers. Peel the potatoes and cut them into 1/4-inch-thick slices.
Heat the olive oil in a large, heavy-based pot or Dutch oven over medium heat.
Add the sliced onion and sauté for 5 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional minute, being careful not to burn it.
Add the sliced bell peppers to the pot and cook for 5 minutes until slightly softened.
Sprinkle in the smoked paprika, dried oregano, salt, and black pepper, and stir well to coat the vegetables in the spices.
Layer the sliced potatoes evenly over the vegetables, then pour in the canned diced tomatoes followed by the vegetable stock. The liquid should just cover the potatoes—add a splash more stock or water if necessary.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 30 minutes, stirring occasionally to ensure nothing sticks to the bottom of the pot.
After 30 minutes, check that the potatoes are tender by piercing them with a fork. Adjust the seasoning as needed.
Garnish with freshly chopped parsley just before serving. Serve hot with crusty bread for soaking up the flavorful broth.
Nutrition Facts
Calories |
1424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4066 mg | 177% | |
| Total Carbohydrate | 200.2 g | 73% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 40.4 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 320 mg | 25% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4933 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
