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Spanish Potatoes




Source of Recipe


ra


Recipe Introduction


servings 6
points 2 (1 cup)


List of Ingredients




1-1/4 pounds small red potatoes, quartered
1-1/2 cups chopped onions
1 cup sliced green pepper
1/2 cup water
1 tablespoon olive or canola oil
1 teaspoon chicken or vegetable bouillon granules
1 cup chopped fresh tomatoes
1/2 teaspoon dried oregano

Recipe



Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender.

Meanwhile, in a small saucepan, combine the onions, green pepper, water, oil and bouillon. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain potatoes; add onion mixture, tomatoes and oregano. Stir gently to coat.

Nutritional Analysis: One serving (1 cup) equals 113 calories, 3 g fat (trace saturated fat), trace cholesterol, 199 mg sodium, 21 g carbohydrate, 2 g fiber, 2 g protein.