Hungarian Potato Noodles (Krumplis Tészta) - Gluten & Soy Free

Ingredients

• 12 oz Gluten-Free Egg Noodles
• 2 large Potatoes
• 1 medium Onion
• 1 tbsp Sweet Paprika
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Peel the 2 large Potatoes and cut them into 1/2-inch cubes. Peel and finely dice the 1 medium Onion.
2. 2Place a large pot on the stove over high heat and fill it with water. Once the water is boiling rapidly, add the 12 oz Gluten-Free Egg Noodles and cook for 7-9 minutes, or until the noodles are tender but still firm to the bite. Drain the noodles thoroughly and set them aside.
3. 3Place a 12-inch skillet over medium heat (350°F / 175°C). Add the 2 tbsp Olive Oil. Once the oil appears shimmering, add the finely diced 1 medium Onion and sauté for 5 minutes, stirring occasionally, until the onion pieces are softened and translucent.
4. 4Add the cubed 2 large Potatoes to the skillet with the onions. Continue to cook for 10-12 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork and have some lightly browned edges.
5. 5Stir the 1 tbsp Sweet Paprika, 1 tsp Salt, and 0.5 tsp Black Pepper into the potato and onion mixture. Cook for 1 minute more, stirring constantly, until the spices become fragrant.
6. 6Add the cooked and drained 12 oz Gluten-Free Egg Noodles to the skillet with the potatoes and onions. Gently toss everything together to combine and heat through for 2-3 minutes.
7. 7Serve the Hungarian Potato Noodles hot.

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