Low fat chicken and potato (Hungarian dish)

Ingredients

• 600 g Eye of pork loin, boneless
• 1 tbsp Tomato puree
• 1.2 kg Potato
• 1 pinch Salt
• 6 clove Garlics
• 1 head Onion
• 1 pinch Black pepper, ground
• 1 tsp Majoram, dried
• 2 bunch Parsley, fresh
• 1 tsp Oilve oil

Method

1. Wash the meat thoroughly and cut into 2-3 cm cubes.
2. Wash the potatoes thoroughly, then boil them in their skins in plenty of cold salted water until almost tender.
3. When done, cool in cold water, peel and dice the potatoes and pour 1/3 of the oil over them.
4. Heat the olive oil and fry the tomato paste in it.
5. Add the crushed garlic and the cleaned and diced red onion.
6. When the onion is browned, add the meat, season with salt and pepper and fry well.
7. Add the marjoram and chopped parsley and add a little water.
8. Cover with a lid and simmer over a low heat until the meat is done.
9. Fry the potatoes in oil in a frying pan, then add the casserole, which has already drained its juices.
10. Serve with pickles or fresh vegetables.