Papricaș with a potato crust

Ingredients

• 800 g pork leg
• 15 ml oil
• 1 medium onion (150 g)
• 2 bell peppers
• 1 tablespoon paprika
• 2 teaspoons salt
• 1 teaspoon ground pepper
• 2 sprigs rosemary
• 200 ml water
• 3 medium tomatoes (450 g)
• 1 kg potatoes
• 100 ml wine
• 100 g grated cheese (optional)

Preparation

1. Pat the pork dry with paper towels and cut it into cubes about 3 cm across. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 15 ml oil in a pan and brown the meat on both sides, about 8 minutes. 2. In a separate saucepan, heat 15 ml oil. Add the chopped onion and finely chopped peppers and cook for 5 minutes, until softened. 3. Add the paprika, 1 teaspoon salt, 1/2 teaspoon pepper, rosemary, browned meat and 200 ml hot water. Cover the saucepan and simmer over low heat for 20 minutes. Add the chopped tomatoes and simmer for 3 more minutes. 4. Boil the potatoes in their skins for 25 minutes, until a fork slides easily into them. Drain and rinse under cold running water, then leave to cool for 20 minutes. Peel and slice. 5. Heat the oven to 200°C. Grease an ovenproof dish with 15 ml oil and add the meat and sauce. Pour the wine over the top, then arrange the potato slices side by side. Sprinkle with grated cheese, if using. 6. Bake for 20 minutes, until the potatoes are browned. Leave the dish to stand for 8 minutes before portioning.