Extremaduran Zarangollo

4
Servings
15m
Prep Time
1h
Cook Time
1h 15m
Ready In


"A veggie tapas dish. Potatoes, tomatoes, peppers and garlic, very strong may need to dial it back for your tastes"

Original recipe yields 4 servings
OK
  • SAUCE
  • BASE

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 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 & Variations


No special items needed.

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