Spanish Potatoes

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Spanish Potatoes
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
978
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie978 cal.(47 %)
Protein43 g(44 %)
Fat64 g(55 %)
Carbohydrates56 g(37 %)
Sugar added0 g(0 %)
Roughage7.9 g(26 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E5.2 mg(43 %)
Vitamin K29.1 μg(49 %)
Vitamin B₁1.2 mg(120 %)
Vitamin B₂0.5 mg(45 %)
Niacin18.3 mg(153 %)
Vitamin B₆1.5 mg(107 %)
Folate134 μg(45 %)
Pantothenic acid2.4 mg(40 %)
Biotin10.1 μg(22 %)
Vitamin B₁₂4.1 μg(137 %)
Vitamin C234 mg(246 %)
Potassium2,102 mg(53 %)
Calcium111 mg(11 %)
Magnesium145 mg(48 %)
Iron6.8 mg(45 %)
Iodine19 μg(10 %)
Zinc6.7 mg(84 %)
Saturated fatty acids24.1 g
Uric acid294 mg
Cholesterol142 mg
Complete sugar10 g

Ingredients

for
4
Ingredients
2 Tbsps olive oil
2 onions (chopped)
3 red Bell pepper (seeds removed, chopped)
1 clove garlic cloves (crushed)
2 bay leaves
salt
5 cups waxy new Potato (halved)
3 cups Chorizo (thickly sliced)
1 ½ tsps paprika
2 cups vegetable stock
freshly ground Black pepper
To garnish
thyme
How healthy are the main ingredients?
olive oilgarlic cloveonionsaltthyme
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Pot mit Deckel, 1 Wooden spoon, 1 Measuring cups, 1 Teaspoon

Preparation steps

1.
Heat the oil in a large, heavy-based pan. Gently cook the onion, peppers, garlic and bay leaves for 2 -3 minutes. Add salt to taste, cover and continue cooking over a low heat for 15 minutes.
2.
Add the potatoes and chorizo, and gently cook for 2 minutes.
3.
Add the paprika and stock, bring to a boil and simmer for about 15 minutes until the potatoes are soft, but not falling apart and the liquid has almost evaporated. If there is still a lot of liquid left, increase the heat and continue cooking until the potatoes are just moistened.
4.
Remove the bay leaves and season to taste. Divide between 4 warm serving bowls. Garnish with thyme.