Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 3 cups water
- 1 or 2 tablespoons red wine vinegar
- 1 or 2 tablespoons paprika
- 1 teaspoon salt
- 1 tablespoon fresh ground pepper
- 1 medium onion chopped
- 1 chopped tomato
- 3 tablespoons fresh chopped parsley
- 4 large potatoes
- 1 lb. of chourico
Directions
Preheat oven to 375 degrees F.
Pour water into a roasting pan.
Add vinegar to taste.
The water should have just a hint of vinegary taste.
Sprinkle paprika over the water and mix, removing the lumps.
Add salt, pepper, onion, tomato, parsley and potatoes.
Before cooking add chourico. Bake for 2 hours. Do not cover potatoes because they will steam and not roast.
The potatoes will have a nice red color when they are done.