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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil in a non-stick frying pan large enough to hold the potatoes in one layer. | 2. Fry the onion and garlic, along with the rosemary until the onion is golden (but do not burn the garlic). | 3. Add the pimenton, mixing well. | 4. Add the potatoes and mix, insuring that they become covered with the onion mixture. | 5. Add just enough water to cover the potatoes. | 6. Put a lid on the frying pan and simmer until the potatoes are cooked, about 15 minutes; you may need to take the lid off for the last five minutes or so (and stirring as needed to prevent sticking) in order to evaporate all the remaining liquid. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	750		peeled	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
garlic	3	tablespoons	chopped	37.995	8.4303	1.6218	0.1275
onion	1		chopped	60.0	14.01	1.65	0.15
rosemary	3	tablespoons	chopped crumbled	6.681	1.0557	0.1688	0.2989
paprika	1	teaspoon	smoked	6.486000000000001	1.2418	0.3252	0.2965
water				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.