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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 cups 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
Preparation:	30 min
Ready in:	30 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	350 kcal	(18%)
Protein	10 g	(20%)
Fat	22 g	(28%)
Carbohydrates	35 g	(13%)
Added Sugar	0 g	(0%)
Roughage	4 g	(13%)
Vitamin A	23.66 µg	(3%)
Vitamin D	0.3 µg	(6%)
Vitamin E	0.1 mg	(1%)
Vitamin B1	0.28 mg	(25%)
Vitamin B2	0.11 mg	(8%)
Niacin	3.73 mg	(23%)
Vitamin B6	0.38 mg	(27%)
Folate	44.47 µg	(22%)
Pantothenic Acid	0.34 mg	(6%)
Biotin	1.93 µg	(4%)
Vitamin B12	0.4 µg	(16%)
Vitamin C	32.56 mg	(41%)
Potassium	934.47 mg	(47%)
Calcium	54.45 mg	(7%)
Magnesium	39.69 mg	(11%)
Iron	1.77 mg	(13%)
Iodine	1.1 µg	(1%)
Zinc	1.14 mg	(11%)
Saturates	5 g
Uric Acid	0 g
Cholesterol	17.61 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

1 cup	potatoes
⅓ cups	Chorizo sliced
½	Red onions sliced
1 tablespoon	balsamic vinegar
1 tablespoon	olive oil
½ cups	Arugula
	coriander powder
	Parmesan cheese grated

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Directions

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 rocket 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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