Potato and Tomato Bake

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Potato and Tomato Bake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
293
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie293 kcal(14 %)
Protein7.03 g(7 %)
Fat14.44 g(12 %)
Carbohydrates43.15 g(29 %)
Sugar added0 g(0 %)
Roughage6.66 g(22 %)
Vitamin A155.11 mg(19,389 %)
Vitamin D0 μg(0 %)
Vitamin E1 mg(8 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.08 mg(7 %)
Niacin3.41 mg(28 %)
Vitamin B₆0.44 mg(31 %)
Folate65.22 μg(22 %)
Pantothenic acid0.21 mg(4 %)
Biotin8.68 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C61.75 mg(65 %)
Potassium1,391.44 mg(35 %)
Calcium53.62 mg(5 %)
Magnesium54.38 mg(18 %)
Iron1.96 mg(13 %)
Iodine0.75 μg(0 %)
Zinc0.76 mg(10 %)
Saturated fatty acids1.94 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
26 ounces
potatoes (peeled and thinly sliced)
4 tablespoons
26 ounces
tomatoes (sliced)
1
onion (sliced)
1 tablespoon
chopped rosemary
How healthy are the main ingredients?
olive oiltomatoonionsaltrosemary

Preparation steps

1.
Heat the oven to 190°C (170° fan) 375°F gas 5.
2.
Put the potatoes in a pan with water to cover, bring to a boil and simmer for 3 minutes. Drain well.
3.
Brush1 tablespoon of oil over the base and sides of a baking dish. Layer the potatoes, tomatoes, onion and rosemary in the dish, seasoning and drizzling each layer with oil.
4.
Bake for 45-55 minutes, until the top is lightly browned.