Warm Potato and Pork Plate
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
350
calories
Calories
Healthy, because
Even smarter
Nutritional values
The combination of the potatoes, pork, and vegetables makes this meal full of protein, carbs, healthy fats, and nutrients.
If they are in season, you can substitute the potatoes with sweet potatoes.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 350 kcal | (17 %) | ||
| Protein | 9.76 g | (10 %) | ||
| Fat | 21.78 g | (19 %) | ||
| Carbohydrates | 34.6 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.09 g | (14 %) |
more nutritional values
| Vitamin A | 23.66 mg | (2,958 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 3.73 mg | (31 %) | ||
| Vitamin B₆ | 0.38 mg | (27 %) | ||
| Folate | 44.47 μg | (15 %) | ||
| Pantothenic acid | 0.34 mg | (6 %) | ||
| Biotin | 1.93 μg | (4 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 32.56 mg | (34 %) | ||
| Potassium | 934.47 mg | (23 %) | ||
| Calcium | 54.45 mg | (5 %) | ||
| Magnesium | 39.69 mg | (13 %) | ||
| Iron | 1.77 mg | (12 %) | ||
| Iodine | 1.1 μg | (1 %) | ||
| Zinc | 1.14 mg | (14 %) | ||
| Saturated fatty acids | 4.77 g | |||
| Cholesterol | 17.61 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
2
- Ingredients
- 2 cups
- ⅔ cup
Chorizo (sliced)
- 1
Red onion (sliced)
- 2 tablespoons
- 2 tablespoons
- 1 cup
-
Parmesan cheese (grated)
Preparation steps
1.
Cook the potatoes in salt water for around 25-30 minutes until fork-tender. Drain and leave to cool. Cut into quarters or eighths, depending on their size.
2.
Fry the chorizo in a hot pan, add the onion and potatoes and continue to fry until golden brown. Remove from the heat.
3.
Mix together the balsamic vinegar and the olive oil. Add the arugula and season with salt and ground black pepper. Add the chorizo and potatoes and mix carefully.
4.
Season with coriander and arrange on plates. Serve topped with freshly grated Parmesan.
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