Marmitako

1. 1

   Cover the bottom of a heavy pan with olive oil. Sautee the onion and garlic. When they re slightly transparent, add the pepper, and a couple of minutes later, the tomato, and the salt.

2. 2

   Leave it to become a pulpy mess, around 15 minutes. Be patient, because it will be much more delicious, and you ll be peeling the potatoes , anyway.

3. 3

   Cut them into chunks, but don t cut the whole way. Make a small indentation, and turn the knife so that the potato is torn, not cut. This will make the starch seep into the broth and thicken it.

4. 4

   Put the potatoes into the sofrito, and add the stock. If it doesn t cover, add water.

5. 5

   Let the potatoes cook. It will take around 20 minutes.

6. 6

   When they re done, put the salted tuna chunks inside. Cover, and wait 5 minutes. If they re not too big, they should be cooked to perfection.

7. 7

   If the broth is very liquid, crush a few of the potatoes in a bowl, and put them back.

No additional tips available.