How to make
Peel the potatoes, cut them into large cubes and pour enough cold water over them to cover them. Bring them to a boil and boil them over low heat until they soften.
Heat the oil and fry the finely chopped onion until it softens and then add it to the potatoes. Put the strained peas together with the marinade, add the grated tomatoes and the cube of broth.
Season with salt and black pepper and boil the stew for another 10 minutes. Dissolve the flour with a little cold water and thicken the stew. Boil it for another 34 minutes.
Before serving, you can sprinkle it with finely chopped parsley. If desired, you can also add garlic.
