Savory Potato and Ham Chunks
- Total Time
The combination of paprika, tomato paste, and vinegar in this sweet-and-tangy dish is a typical sauce used in many classic Spanish tapas recipes.
cooked lean ham4 oz, chopped
olive oil1 Tbsp
uncooked potato(es)1 ½ pound(s), scrubbed and cut into 1-inch chunks
reduced-sodium chicken broth2 cup(s), fat-free
white all-purpose flour2 tsp
white wine vinegar1 Tbsp
canned tomato paste1 Tbsp
cayenne pepper⅛ 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.