Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
450
Calories
14g
Protein
20g
Fat
58g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 large white potatoes
- 1 finely chopped onion
- 1/4 cup olive oil
- 1 tblsp vinegar
- 2 tsp lemon juice
- 2 hard boiled eggs
- 1 large tomato
- 1/2 cup chopped parsley
- salt and pepper to taste
- 8-10 black olives
- =
Directions
1
Boil and peel the potatoes and mash well with a fork in a bowl. Add chopped onions, parsley, salt and pepper, vinegar, oil and lemon juice and mix well. Cut hard boiled eggs and tomato into wedges and garnish the smoothed top of the puree salad with them. Black olives are part of the garnish as well as some wedges or slices of fresh hard tomatoes.
Recipe sourced from
fandom