Method

Boil the potatoes with the skin and only peel them once they have cooled down.
Sauté in a pan the sliced onions in oil and add
the ripe tomatoes. Halfway through the cooking time, add the roughly chopped potatoes and
smash them while they are cooking (at least an hour), with a metal spatula, the sound of which lends the name to the recipe. Season with salt and
pepper. They are tasty both warm and cold with anchovies or salacche.