Directions:
- Heat oil in large frypan. Non stick is best.
- Cut the potatoes into 1cm cubes and slice the onions and peppers.
- 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.
- Add the can of tomatoes and their juice.
- 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.
- Season to taste and sprinkle with the chopped parsley if using before serving.
- Serve Hot or warm reheating if neccesary if your meat is not ready at the same time.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 210.01 Kcal (879 kJ) | ||
| Calories from fat | 84.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.34g | 14% | |
|---|---|---|---|
| Sodium | 645.27mg | 27% | |
| Potassium | 529.32mg | 11% | |
| Total Carbs | 29.05g | 10% | |
| Sugars | 8.35g | 33% | |
| Dietary Fiber | 5.08g | 20% | |
| Protein | 3.1g | 6% | |
| Vitamin C | 58.1mg | 97% | |
| Vitamin A | 1.1mg | 36% | |
| Iron | 1.2mg | 6% | |
| Calcium | 48.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 99.68 Kcal (417 kJ) | ||
| Calories from fat | 39.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.43g | 14% | |
|---|---|---|---|
| Sodium | 306.28mg | 27% | |
| Potassium | 251.25mg | 11% | |
| Total Carbs | 13.79g | 10% | |
| Sugars | 3.96g | 33% | |
| Dietary Fiber | 2.41g | 20% | |
| Protein | 1.47g | 6% | |
| Vitamin C | 27.6mg | 97% | |
| Vitamin A | 0.5mg | 36% | |
| Iron | 0.6mg | 6% | |
| Calcium | 23.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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