Spanish potato and ham dip
cooked lean ham
4 oz, chopped
1½ pound(s), scrubbed and cut into 1-inch chunks
reduced-sodium chicken broth
2 cup(s), fat-free
white wine vinegar
canned tomato paste
⅛ tsp, or to taste
- Spray a very large nonstick skillet with nonstick spray and set over medium heat. Add the ham and cook, stirring often, until lightly browned, 2–3 minutes. Transfer the ham to a large bowl.
- Heat the same skillet. Swirl in 2 teaspoons of the oil, then add the potatoes and cook, stirring often, until golden, 2–3 minutes. Add 1 cup of the broth and simmer, covered, until the potatoes are just tender, about 15 minutes. Uncover and cook until any remaining liquid evaporates. Transfer the potatoes to the bowl with the ham.
- Swirl the remaining 1 teaspoon oil in the same skillet, then add the flour and paprika and cook, stirring constantly, 1 minute. Gradually add the remaining 1 cup chicken broth, and the vinegar, stirring to keep the mixture smooth. Add the tomato paste and cayenne. Simmer, stirring occasionally, until the sauce is smooth and thickened, 6–8 minutes.
- Return the ham and potatoes to the skillet and stir gently until evenly coated with sauce. Serve hot.