Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
409
Calories
13g
Protein
20g
Fat
47g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- =
- 5 large Potatoes
- 1 ? teaspoon Paprika
- 1 tablespoon Extra Virgin Olive Oil
- ? teaspoon Ground Cumin
- 2 Garlic Cloves, Mashed
- Chilli Pepper or Cayenne pepper to taste
- 200 ml Tomate Frito/ Passata/ Tomato Sauce
- 3 tablespoons Mayonnaise
- 1 tablespoon White Wine Vinegar
- Salt to taste
- =
Directions
1
Peel the potatoes and then boil until cooked (about 10 min). Drain and then cut into cubes. Saut頩n olive oil (preheated) on the pan until the potatoes are browned and crunchy. In a separate bowel, mix the rest of the ingredients to make the sauce. Heat the sauce in a pan for 3 minutes, and serve the sauce separately for dipping. Sprinkle the potatoes with a bit of salt. Enjoy!
Recipe sourced from
fandom