Directions:
- Roast the bell peppers whole in the oven; skin, deseed and chop into pieces.
- Boil the potato in its skin, rinse and peel.
- Pound garlic, chili, saffron and salt in a mortar.
- Add the potato and peppers.
- Gradually add the olive oil until it is the consistency of a fine puree.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 259.94 Kcal (1088 kJ) | ||
| Calories from fat | 251.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28g | 43% | |
|---|---|---|---|
| Sodium | 292.68mg | 12% | |
| Potassium | 59.76mg | 1% | |
| Total Carbs | 2.73g | 1% | |
| Sugars | 1.41g | 6% | |
| Dietary Fiber | 0.53g | 2% | |
| Protein | 0.25g | 0% | |
| Vitamin C | 38.4mg | 64% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 12.7mg | 70% | |
| Calcium | 6.5mg | 1% | |
| Amount Per 100 g | |||
| Calories | 353.18 Kcal (1479 kJ) | ||
| Calories from fat | 342.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.04g | 43% | |
|---|---|---|---|
| Sodium | 397.66mg | 12% | |
| Potassium | 81.19mg | 1% | |
| Total Carbs | 3.71g | 1% | |
| Sugars | 1.92g | 6% | |
| Dietary Fiber | 0.72g | 2% | |
| Protein | 0.34g | 0% | |
| Vitamin C | 52.2mg | 64% | |
| Vitamin A | 1mg | 25% | |
| Iron | 17.2mg | 70% | |
| Calcium | 8.9mg | 1% | |
* 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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