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Spanish-style Potatoes

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Spanish-style Potatoes
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
371
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie371 kcal(18 %)
Protein6.82 g(7 %)
Fat22.02 g(19 %)
Carbohydrates40.74 g(27 %)
Sugar added0 g(0 %)
Roughage7.11 g(24 %)
Vitamin A85.68 mg(10,710 %)
Vitamin D0 μg(0 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.07 mg(6 %)
Niacin2.47 mg(21 %)
Vitamin B₆0.38 mg(27 %)
Folate50.09 μg(17 %)
Pantothenic acid0.16 mg(3 %)
Biotin5.08 μg(11 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C68.69 mg(72 %)
Potassium1,018.31 mg(25 %)
Calcium66.5 mg(7 %)
Magnesium42.16 mg(14 %)
Iron2.83 mg(19 %)
Iodine1.5 μg(1 %)
Zinc0.62 mg(8 %)
Saturated fatty acids3.43 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4 cups
small, waxy potatoes (washed)
4 tablespoons
2
onions (cut into rings)
1 clove
1
red chile pepper (deseeded and very finely chopped)
3 tablespoons
2 cups
canned tomatoes
cup
4 tablespoons
pine nut (dry roasted)
cup
black Olives (pitted)
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.