Warm Potato and Pork Plate

Name: Warm Potato and Pork Plate
Total time: 30 min
Yield: 2
Cuisine: European, Spanish
Ingredients: 2 cups potatoes; 0.667 cup Chorizo (sliced); 1 Red onion (sliced); 2 tablespoons balsamic vinegar; 2 tablespoons olive oil; 1 cup Arugula; coriander powder; Parmesan cheese (grated)

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

Calories:

350

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

Ingredients: 2 cups
potatoes; ⅔ cup
Chorizo (sliced); 1
Red onion (sliced); 2 tablespoons
balsamic vinegar; 2 tablespoons
olive oil; 1 cup
Arugula; coriander powder; Parmesan cheese (grated)

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Preparation steps

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.

Fry the chorizo in a hot pan, add the onion and potatoes and continue to fry until golden brown. Remove from the heat.

Mix together the balsamic vinegar and the olive oil. Add the rocket and season with salt and ground black pepper. Add the chorizo and potatoes and mix carefully.

Season with coriander and arrange on plates. Serve topped with freshly grated Parmesan.