Heat the butter in a large sautee pan over medium heat. Add the onion and paprika. Sautee the onion until soft but not brown, about 5 minutes.
Add the diced tomatoes and potato wedges. Slowly add enough chicken stock to just barely cover the potatoes.
Sprinkle 1 teaspoon of salt. Do not add more salt at this time as you will be adjusting it at a later stage.
Simmer, gently stirring every now and again, until the potatoes are fully cooked and all the liquid is mostly evaporated or absorbed by potatoes.
Remove from heat and season with salt and pepper to taste.
Garnish with chopped parsley and serve.