Ingredients:
2 lb potatoes (peeled), 1 red onion, 6 tablespoons oil, 1 tablespoon sweet paprika, 2 teaspoons salt, 1/2 teaspoon ground black pepper, 1 1/4 cup flat, square pasta (csusza)

Peel the potatoes and the onion, cube the first, chop finely the latter. Sauté the onion on half of the oil over medium heat. Sprinkle with the paprika and immediately add 3/4 cup of water before the paprika could burn. Add the potato, half of the salt, the black pepper and cook, covered, over low heat. In the meantime boil 1 1/2 quarts of lightly salted water, drip in 1 tablespoon of oil and add the pasta. Stirring, cook over medium heat until done. Strain and rinse under cold water. Strain again. Mix with the remaining 2 tablespoons of oil to prevent them from sticking to each other. Mash the potatoes with a fork, add to the pasta. Spice with salt and black pepper to taste, heat well. Serve with pickled cucumber.

Advice
– To prepare a healthier dish, use whole grain flour or pasta made without eggs. The first contains less calories and cholesterol, while the latter provides more fiber, vitamins and minerals.

Preparation time: 40 minutes
One serving: 2007 kJ/480 kcal