Wash and pat dry the potatoes, then cut them in half to end up with bite-sized pieces, roughly chop the onion, thinly slice the garlic and finely grate the tomatoes

Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

After 1 minute add in the onion and garlic, mix with the olive oil, after 3 minutes and the onion is translucent, add in the paprika and cumin, quickly mix together, then add in the grated tomato, mix together and simmer

Once the tomato has slightly thickened, about 3 minutes, add in the potatoes and season generously with sea salt & black pepper, mix together until well mixed, then add in enough cold water to just barely cover the potatoes, about 2 cups (475 ML), raise to a high heat and bring to a boil, then place a lid on the pan and lower to a low-medium heat

Meanwhile, roughly chop the spinach (wash and pat dry first if not using bagged spinach)

After 20 to 25 minutes and the potatoes are fully cooked through, just pierce with a toothpick to ensure they are done, add in the spinach, place the lid back on the pan and cook until the spinach is wilted, about 1 to 2 minutes, then remove from the heat

Gently mix everything together, then transfer into a large shallow bowl and sprinkle with finely chopped parsley, enjoy!