Ingredients: 600 g of potatoes, a box of tomatoes, onion, oil, water, salt.
Peel the potatoes, wash and cut into large pieces. Coarsely chop the onion. Heat oil in a pressure cooker for a few seconds. Far rolorare the onion over low heat for a few minutes, without letting them take on color. Combine the potatoes and brown them for a minute. Add the tomatoes, drained and crushed, and a generous ladle of water. Close the pressure cooker and raise the heat. At the whistle, reduce heat to low and cook for six minutes. Open the pot and reduce over high heat to any excess liquid, stirring gently.
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