Put the potatoes in a saucepan of boiling water and simmer for 7 minutes and drain.
Add the drained potatoes to a large baking tray with the olive oil, paprika and some salt and pepper and mix well. Roast in the oven at 190°C/350°F/Gas 5 for 35-40 minutes until the potatoes are cooked and crispy.
Heat a little oil in a pan and add the onion and garlic and gently cook for 4 minutes.
Add the rest of the ingredients to the pan and stir and simmer for 10 minutes.
Put the potatoes in a bowl.
Top with the tomato mixture and garnish with parsley.
Add a little chopped chorizo to the sauce for some extra smokiness
Use a floury potato so the edges get nice and crispy.
You don't have to par-boil them, just add extra cook time for them in the oven.
You can add a glug of red wine to give a richer, more indulgent sauce.
Finish this dish off with a drizzle of alioli.
You could fry the potatoes to make this recipe quicker.