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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400°F Toss potatoes with 2 tablespoons oil in large bowl. Season with salt and pepper, if desired. Spread on a baking sheet and roast 40 minutes, or until tender and browned, stirring once or twice. | 2. Meanwhile, remove chorizo from casing and crumble into large skillet. Add 1 tablespoon olive oil and saute over medium-high heat 5-7 minutes, or until chorizo is browned and crispy. | 3. Add onion and garlic, reduce heat to medium, and cook 5 minutes more, or until onion softens. | 4. Transfer chorizo mixture to bowl and stir in potatoes. | 5. In a small bowl, whisk together 2 tablespoons oil, sherry and vinegar. | 6. Add dressing to potatoes and toss to coat. Season with salt and pepper, if desired. Gently stir in cantaloupe chunks and chopped parsley. | 7. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	3	lbs	cut	952.5451	216.3638	25.7187	1.9051
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
salt pepper				151.3	0.0	33.66	0.85
vegan chorizo sausage	6	ounces	crumbled	151.3	0.0	33.66	0.85
olive oil	1	tablespoon		238.68	0.0	0.0	27.0
yellow onion	1/2		sliced	-	-	-	-
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
sherry	2	tablespoons		151.3	0.0	33.66	0.85
apple cider vinegar	1	tablespoon		151.3	0.0	33.66	0.85
salt pepper				151.3	0.0	33.66	0.85
cantaloupe	1/2		peeled cut	30.09	7.2216	0.7434	0.1682
parsley leaf	1	cup	chopped	151.3	0.0	33.66	0.85
watercress				-	-	-	-

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