Potatoes And Tomatoes With Feta
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Essnce09 | 1 | Servings | ||
INGREDIENTS
| 2 | T | Good olive oil |
| 4 | Red skin potatoes -, about | |
| 1/2 lb quartered and | ||
| boiled | ||
| 1 | c | Chopped ripe red tomatoes |
| 1/4 | c | Chopped onion |
| 1 | t | Chopped garlic |
| 1 | T | Chopped oregano |
| Salt, to taste | ||
| Freshly ground black pepper | ||
| to taste | ||
| 1/2 | c | Crumbled feta, about 4-oz |
INSTRUCTIONS
Preheat the oven to 400 degrees. In a large saute pan, heat the oil until it begins to ripple. Add the potatoes, cooking and tossing until they are all golden. Add the tomatoes and onions and cook for 2 minutes. Add the garlic and oregano, toss to combine. Season with the salt and pepper. Top with the feta and place in the oven for 10 minutes. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2168 broadcast 07-18-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 08-05-1996 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 348
Calories From Fat: 161
Total Fat: 18.5g
Cholesterol: 66.8mg
Sodium: 2182.6mg
Potassium: 1299.1mg
Carbohydrates: 31.5g
Fiber: 13.4g
Sugar: 11.8g
Protein: 22.5g