Spanish-style Potatoes
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
339
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 339 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 13.3 μg | (22 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 901 mg | (23 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups small, waxy potatoes (washed)
- 4 Tbsps olive oil
- 2 onions (cut into rings)
- 1 clove garlic cloves
- 1 red chili pepper (deseeded and very finely chopped)
- 3 Tbsps sherry
- 2 cups canned Tomatoes
- ⅜ cup Vegetable broth
- 4 Tbsps Pine nuts (dry roasted)
- ⅔ cup black Olives (pitted)
- salt
- freshly ground peppers
Preparation
Kitchen utensils
1 Pot, 1 Wooden spoon, 1 Sieve, 1 Lid
Preparation steps
1.
Boil the potatoes in salted water for about 20 minutes or until tender.
2.
Meanwhile, heat the oil in a pan and gently fry the onion until translucent. Add the garlic and chile and cook for a further 2 minutes.
3.
Pour in the sherry, allow to reduce a little the add the tomatoes and vegetable broth. Simmer gently for 10 minutes then season with salt and pepper.
4.
Serve the potatoes with the sauce poured over and topped with olives and pine nuts.
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