Fried Potatoes and Onions with Feta and Olives
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
499
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 499 cal. | (24 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 17.9 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,094 mg | (27 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 51 μg | (26 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the potatoes and boil in salted water for about 30-40 minutes, until tender. Drain, let cool slightly and peel.
2.
Peel the onions, cut in half lengthwise and cut into wedges. Coarsely chop the potatoes. Heat the olive oil in a large pan and sauté the onions and potatoes until browned on all sides. Remove from heat and season with salt and pepper.
3.
Transfer the potatoes to a serving platter, sprinkle with the pickled olives, crumble the feta over the top and garnish with parsley. Serve immediately.
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