Heat quite a lot of vegetable oil (enough to almost cover the potatoes) in a large sauteing pan (that has a lid). Once the oil is hot, add the potatoes to the pan (you will probably need to do this in batches depending on how big your pan is) and cook with the lid on for 7-10 minutes, stirring occasionally, until the potatoes are golden all over and are soft in the middle.
When ready, remove potatoes with a slotted spoon, onto a plate covered with kitchen towel. Cover the potatoes with another couple of pieces of kitchen towel - this helps to keep the potatoes warm, to soften them, and to get rid of most of the grease.
Meanwhile, saute the onion and garlic in the olive oil for 5 minutes covered. Add the herbs, paprikas, tomatoes and seasoning, and cook for a further 5 minutes, covered. Whilst still hot, blend in a food processor. Season to taste.
Sprinkle a little salt over the potatoes, and mix. Place in a serving dish, pour over the tomato sauce, garnish with the cream and parsley and serve.
I love to have this dish with some slices of spanish ham and hunks of warm crusty bread, to mop up the sauce.
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