Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- =
- Vegetable Oil
- Potatoes peeled and halved
- 1 Large Onion
- 1 or 2 cloves garlic, chopped
- Black pepper
- Paprika
- Thyme
- Chili Pepper Flakes or equivalent
- ¼ can of tomatoes or equivalent
- Salt
- garlic powder
- =
Directions
Put a few tablespoons of oil in a Dutch oven or large pan with a close fitting lid.
Heat the oil and add the potatoes. Fry over medium heat while turning to brown.
Add the onion and fry to soften
Add the garlic. (Do not overcook the garlic)
Liberally sprinkle with paprika
Add a little thyme
Add salt and pepper, pepper flakes and a little garlic powder
Add some water to stop the frying process
Add some tomatoes or tomato sauce
Add some more water. (note the water will boil away during the cooking process and leave a nice rich sauce)
Cover with a tight fitting lid
Cook slowly on the stove top for about 20 minutes stirring occasionally
Add a little water, as necessary, to keep the consistency of the sauce correct.