Spanish-Style Potatoes in Tomato Sauce
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
317
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.2 mg | (68 %) | ||
| Vitamin K | 21.6 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,143 mg | (29 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.9 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams waxy potatoes
- salt
- 6 Tomatoes
- 1 onion
- 1 garlic clove
- 1 mild red Pepperoncini
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- Tabasco sauce
- brown sugar
- vegetable oil (for cooking)
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Peel the potatoes, coarsely chop, and boil in salted water for 5 minutes. Remove from the water and drain well.
2.
Blanch the tomatoes in boiling water, then remove. Peel and quarter the tomatoes, then remove the core and dice. Peel and finely chop the onion and garlic. Rinse and trim the peppers, then halve and finely dice. Heat the oil in a pan, and sauté the peppers, onion, and garlic for 2 minutes. Stir in the tomatoes and simmer for 5 minutes. Season to taste with tabasco, salt, and a little sugar.
3.
Dry the potatoes with a paper towel, if necessary. Heat some oil in a pan, and sauté for 5 minutes, until golden brown. Mix into the tomato sauce, sprinkle with parsley, and serve.
