Vegetable stew

Cut the potatoes and zucchini into two-centimeter cubes, chop the onion fine, slice the carrot into rounds.

Cubes of one size cook evenly — that matters more than speed.

Heat the oil, fry the onion, add the carrot after two minutes.

Add the potatoes and zucchini, pour in a glass of water, cover with a lid.

Don't take the lid off — steam is the stew's main ingredient.

Add the chopped tomatoes, salt and stir.

Salt at the end: the vegetables release juice and the taste shifts as it goes.

Turn off the heat and leave it covered. Done!