Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1 or 2 lbs. of linguica
- 1 medium to large onion
- 1 ( 16oz) can of whole tomatoes ,crushed
- 3 to 5 medium potatoes, sliced
- 1 ( 16oz) can of peas, drained
- Water to cover
- salt and pepper to taste
Directions
Slice the linguica or peel it crumble into a 3 or 4 quart pan.
Sauté the linguica.
Add chopped onions and continue to sauté to remove some of the grease from the linguica.
When the onions are opaque drain the grease.
Add the water tomatoes with juice, diced potatoes, salt, and pepper.
Cook for 20 minutes to 1/2 hour.
Add peas and cook for about 15 minutes longer. Good with Portuguese rolls or a hard roll.