1. Heat olive oil in a large skillet over medium heat. Add diced onions and cook until soft and translucent, about 3–4 minutes. Stir in minced garlic and sauté for another minute until fragrant.

2. Add the ground beef to the skillet. Use a wooden spoon to break it apart and cook until browned and no longer pink, about 6–8 minutes.

3. Season the beef with cumin, oregano, paprika, salt, and pepper. Stir well to combine.

4. Add the diced roma tomatoes, tomato sauce, and bay leaf. Let everything simmer together for 5 minutes, allowing the tomatoes to break down.

5. Stir in the diced potatoes, cover the skillet, and reduce heat to medium-low. Let it simmer for 15–20 minutes, stirring occasionally, until the potatoes are fork-tender.

6. Add the green peas and cook uncovered for another 5 minutes until peas are warmed through. Remove bay leaf. Taste and adjust seasoning if needed. Serve hot.