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Medium
Published 1986
Peel the potatoes and slice them thinly. Hash the onion minutely, brown it in a heavy pan in olive oil, then add the peeled tomatoes. Crush them in the pan, cook them for 5 minutes and put in the paprika pepper and the bay-leaf. Add the potatoes, just cover them with cold water, add salt, bring to the boil and simmer gently for 15 minutes, covered.
Pound the picada to a paste in