Spanish Potato Hot-Pot

The Vegetarian's Guide To The World

Forking Off

Spanish Spicy Potato Hot-Pot

Ingredients (serves 4)


  • 2 Tbsp of Olive Oil
  • 3-4 Cloves of Finely Chopped Garlic
  • 1 Onion
  • 1lb New Potatoes (chopped into big chunks)
  • 3 tsp Paprika (or to taste)
  • 1tsp Tumeric
  • 400g Tin of Chopped Tomatoes
  • 140ml Vegetable Stock
  • 1tsp Dried Thyme
  • Black Olives
  • Fresh Chopped Parsley


This is a great, dead-easy recipe that'll have you right back there sipping sangria in the sunshine and flirting with Raymundo in minutes. It’s also really versatile and is great to knock up in hostels when you’ve only got one pan and one ring on the hob. I made a version of this for some friends in northern Thailand, substituting the paprika with quite a large quantity of Sriracha hot sauce and the olives and parsley for melted cheese and coriander. The plate came back almost licked clean which is a pretty good sign.


Anyway, to business!



1. Fry the garlic and onions in the pan until golden and then add

the potatoes. I like to have the potatoes already half-boiled at

this point or you’ll be there forever.


2. Add turmeric and paprika and stir for one minute.


3. Stir in the tomatoes and stock, season well and bring to the boil.


4. Add the thyme and drop the heat right down, simmering until

your taters are tender.


5. Serve with a liberal sprinkle of olives and parsley.




Best served with salad and some crusty bread.