Ingredients

This recipe won first prize for Henry Flynn, a student at the City College of San Francisco, in the 1998 Foods From Spain contest for student chefs at the nation's culinary schools.

6 cups peeled and cubed potatoes
4 cups vegetable or chicken broth
Small quantity of olive oil to oil baking dish
4 tablespoons olive oil
2 cups thinly sliced onions
2 tablespoons chopped garlic
2 tablespoons paprika
1/2 teaspoon salt
3 tablespoons sherry vinegar
1 tablespoon fresh chopped tarragon, or 1 teaspoon dried tarragon
1/4 cup soft or dry bread crumbs
1/4 cup grated Manchego cheese (see note)

Directions

Preheat oven to 400.

In large saucepan, bring potatoes and broth to a boil. Reduce heat and cook, covered, until potatoes are tender, about 15 minutes. Drain potatoes, reserving 1 cup broth; set aside.

Lightly oil a 1 1/2-quart baking dish with olive oil. In a large skillet over medium-high heat, heat 2 tablespoons olive oil until hot. Add onions, garlic, paprika and salt. Cook over medium heat, stirring occasionally, until onions are very tender, about 10 minutes.

Stir in vinegar, tarragon and reserved broth; heat to a boil. Stir in potatoes. Remove from heat. Transfer mixture to prepared baking dish. In a medium bowl, combine bread crumbs, Manchego cheese and remaining 2 tablespoons olive oil. Sprinkle over potatoes. Bake until topping is browned and cheese is melted, about 25 minutes. Garnish with parsley if desired. Serve immediately. Makes 4 to 6 servings.

NOTE: If Manchego is not available, a mild Cheddar cheese may be substituted.