Spanish Potatoes
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
978
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 978 cal. | (47 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 64 g | (55 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 29.1 μg | (49 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 18.3 mg | (153 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 234 mg | (246 %) | ||
| Potassium | 2,102 mg | (53 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 145 mg | (48 %) | ||
| Iron | 6.8 mg | (45 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 24.1 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 142 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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.
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