Instructions

Begin by boiling or baking the potatoes until halfway cooked but still somewhat firm. Let cool, then cut them in slices about 3/16" to 1/4" thick. You may leave the skin on.

In the meanwhile, sauté the onions in the oil, adding the garlic a bit later and then adding the tomatoes, paprika, cumin, flour and broth and continue cooking, stirring regularly until a thick, chunky sauce in obtained.

Add salt and pepper to your taste. In an oven-resistant transparent dish (or skillet), spread a very fine coating of the sauce, then divide the potatoes and the remaining sauce into three parts: place a layer of potatoes, sprinkle with a bit of salt (optional), cover it with a layer of sauce and sprinkle a tablespoon of parsley. Repeat 2 more times.

Place the dish into a 350º preheated oven and cook until most of the boiling liquid is gone and a golden brownish color is formed on its surface.