Extremaduran Zarangollo
Recipe: #15503
November 02, 2014
Categories: Side Dishes, Potatoes, Spanish, Gluten-Free, Kosher, Low Cholesterol, Low Fat No Eggs, Non-Dairy, Vegan, Vegetarian, more
"A veggie tapas dish. Potatoes, tomatoes, peppers and garlic, very strong may need to dial it back for your tastes"
Original is 4 servings
Ingredients
- SAUCE
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- BASE
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Nutritional
- Serving Size: 1 (738.3 g)
- Calories 515.1
- Total Fat - 14.9 g
- Saturated Fat - 2.1 g
- Cholesterol - 0 mg
- Sodium - 660.7 mg
- Total Carbohydrate - 87.2 g
- Dietary Fiber - 15.7 g
- Sugars - 16.8 g
- Protein - 11.5 g
- Calcium - 125.1 mg
- Iron - 3.9 mg
- Vitamin C - 359.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Grease a baking dish. Add head of garlic, red peppers, and tomatoes. Roast at 425 degrees Fahrenheit, I am guessing 30 minutes, until soft.
Step 2
When cooked, put in a container with a lid so that peppers and tomatoes are easy to peel.
Step 3
Cut potatoes in rounds; saute in 3 Tablespoons oil, salt and pepper.
Step 4
Blend the tomato and garlic with oil and vinegar until it is an even sauce.
Step 5
Put cooked potatoes in a bowl; top with peppers and chopped onion. Cover with sauce.
Tips
No special items needed.
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