This recipe is one I found while looking up Spanish food. It seems like there are tons of versions, this one from Simply Recipes looked the best to use so we used, and loved, it.
6 large baking potatoes
Salt & Pepper to taste
1 onion, chopped
1 (14.5 oz.) can crushed tomatoes
2 Tbsp.Tomato Paste
2 tsp. tabasco
1 tsp. paprika
1 tsp. brown sugar
1 bouillon cube (Chicken or veggie)
Peel, cut, and chop the potatoes until 1 inch cubes. Toss with olive oil, salt, pepper, and garlic. Roast at 450 until almost tender. While the potatoes are roasting make the tomato sauce.
Sauce the onion in olive oil until tender. Add everything else and simmer for 30 or so minutes until the potatoes are just about tender. About ten minutes before the potatoes are done stir the tomatoes in and continue roasting to caramelize them some.
I liked them topped with fresh chopped parsley and manchego.