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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> New Zealander

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in large frypan. Non stick is best. | 2. Cut the potatoes into 1cm cubes and slice the onions and peppers. | 3. Add these to the hot oil and cover and cook over a low to moderate heat for about 20 minutes, stirring several times, until the vegetables are tender and lightly browned. Do not try to hurry this step by cooking on a high heat. | 4. Add the can of tomatoes and their juice. | 5. Cook uncovered for a further 15-30 minutes until the mixture darkens in colour and the liquid has reduced so that there is only a small amount left around the potatoes. Again do not use a high heat. | 6. Season to taste and sprinkle with the chopped parsley if using before serving. | 7. Serve Hot or warm reheating if neccesary if your meat is not ready at the same time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
potato	5		cubed	-	-	-	-
onion	2			120.0	28.02	3.3	0.3
green pepper	2			59.6	13.8272	2.5628	0.5066
tomato basil garlic oregano	1	can	seasoned	-	-	-	-
salt	1 1/2	1/2		-	-	-	-
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
black pepper			ground	-	-	-	-
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06

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