| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
Tamara3 |
1 |
servings |
INGREDIENTS
| 4 |
lg |
Red potatoes; scrubbed clean |
|
|
; sliced |
| 2 |
|
Spanish onions; cut into quarters |
| 2 |
|
Red capsicums; cut into thick |
|
|
; strips |
| 2 |
|
Yellow bell peppers; cut into thick |
|
|
; strips |
| 110 |
g |
Thinly sliced proscuitto |
| 1 |
tb |
Fresh chopped rosemary |
| 3 |
tb |
Fresh Italian parsley; chopped |
| 60 |
ml |
Extra virgin olive oil |
INSTRUCTIONS
Pre-heat the oven to200c.
In a large casserole, put the potatoes, onions and peppers. Add the
proscuitto, salt & pepper; then pour in the olive oil, toss to coat the
vegetables.
Bake for 40 minutes, stirring 2 or 3 times.
Add rosemary and parsley and stir well. Bake another 15 minutes; or until
potatoes are tender.
Serve hot or at room temperature.
Converted by MC_Buster.
Per serving: 911 Calories (kcal); 56g Total Fat; (53% calories from fat);
13g Protein; 97g Carbohydrate; 0mg Cholesterol; 39mg Sodium Food Exchanges:
3 1/2 Grain(Starch); 0 Lean Meat; 8 Vegetable; 0 Fruit; 11 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Find God and you find everything”