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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spread the potato pieces over a baking sheet, pour over most of the olive oil and sprinkle with a bit of salt and pepper. | 2. Bake at 425°F for 30 minutes or until the potatoes are cooked and crispy. | 3. Turn once during baking. | 4. Meanwhile, make the tomato sauce by heating the leftover olive oil in a frying pan. | 5. Add the onions and sauté for a couple minutes. | 6. Add the remaining ingredients except the parsley and let simmer for 10 minutes or until the mixture is thick. | 7. Serve the sauce over the potatoes as is, or purée it in a food processor or blender, if you prefer a smoother texture. | 8. Garnish with the parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		cut	-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
salt pepper				-	-	-	-
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
chili flake	1/2	teaspoon		-	-	-	-
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
white wine	1/4	cup		-	-	-	-
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03

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