Spanish-style Potatoes in Sauce
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
366
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 937 mg | (23 %) | ||
| Calcium | 49 mg | (5 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 125 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 5 ½ cups waxy potatoes peeled and sliced (1 cm thick)
- 4 Tbsps all-purpose flour
- 2 eggs (beaten)
- olive oil
- 1 onion (diced)
- ½ cup dry white wine
- 1 cup chicken stock
- 2 cloves garlic cloves
- 2 sprigs parsley (leaves torn off)
Preparation steps
1.
Season the potato slices with salt and ground black pepper and coat with the flour. Drag through the beaten eggs and fry swimming in hot oil for 2-3 minutes until golden. Pat dry with kitchen paper.
2.
Fry the onion in 1 tbsp hot oil. Stir in 1 tbsp flour and deglaze with the wine and the stock.
3.
Grind the garlic and parsley in a mortar with a pinch of salt. Stir into the onion sauce and season with salt and ground black pepper.
4.
Place the potato slices in the sauce and cook on a low heat with a lid on for around 20 minutes. Season to taste and serve.
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