Spanish Potatoes

Young potatoes pair perfectly with tomatoes! All thats missing is chili to enhance the flavor.

Details

  • Preparation Time: 6 minutes
  • Cooking Time: 37 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 4

Ingredients

  • 2 spoons Oil, olive

  • 500 g Potatoes, white

  • 1 piece Onion, raw

  • 1 teaspoon Mustard

  • 1 teaspoon Spices, chili powder

  • 300 ml Tomato, pieces - can

  • 300 ml Soup base, chicken, cube

  • 0.5 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

  • 3 twigs Basil, fresh

Steps

  1. Wash the young potatoes thoroughly under running water and scrub them if necessary. Cut them in half. Wash the basil, dry it, and pluck the leaves. Peel the onion and chop it finely.

  2. Place a large double-bottomed pan on the stove and heat olive oil in it. Add the young potatoes and onion, and sauté over moderate heat for about 5 minutes until the onion becomes translucent and soft. Stir constantly. Add the chili and mustard, and sauté for an additional 2 minutes.

  3. Pour in the tomato puree and broth, and bring to a boil. Then reduce the heat and let it simmer slowly for about 25 minutes or until the potatoes are tender. Season with pepper and salt to taste.

  4. Transfer the potatoes to a warmed serving dish, sprinkle with basil leaves, and serve to your guests.

Nutrition Information (Per 100g)

  • Calories: 88.71 kcal
  • Fat: 3.03 g
    • Saturated Fat: 0.3 g
  • Carbohydrates: 13.02 g
    • Sugars: 1.36 g
  • Protein: 0.91 g
  • Fiber: 1.82 g