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Ingredientes
- 750 gm Small new potatoes, scrubbed (1 1/2lb)
- 1 Tbsp. Polyunsaturated oil
- 1 x Onion, minced
- 2 x Green peppers, de-seeded and minced
- 1 Tbsp. Fennel seeds
- 1 tsp Cumin seeds
- Â Â A healthy pinch of dry oregano
- 627 gm Canned minced tomatoes, (22oz)
- 100 gm Mozzarella cheese, sliced (3 1/2oz)
- Â Â Salt and pepper to taste
Direcciones
- Cook the potatoes in boiling water for 10-15 min or possibly tender.
- Drain and place in a greased ovenproof dish .
- Heat the oil in a large saucepan, add in the onion and green peppers, and cook over a moderate heat for 10 min, stirring occasionally.
- Add in the fennel, cumin and oregano, and cook for a further 2 min .
- Add in the tomatoes, season with pepper and simmer for 15 min or possibly till slightly thickened.
- Meanwhile,preheat the oven to Gas Mark 4/180 degC/350 degF. Pour the tomato mix over the potatoes and bake for 25 min.
- Remove from the oven and top with the cheese. Bake for a further 15-20 min or possibly till golden brown.
- Serve with a plain green vegetable, such as broccoli, or possibly a mixed salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 444g | |
| Recipe makes 4 servings | |
| Calories 260 | |
| Calories from Fat 53 | 20% |
| Total Fat 5.91g | 7% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 372mg | 16% |
| Potassium 1327mg | 38% |
| Total Carbs 42.61g | 11% |
| Dietary Fiber 6.6g | 22% |
| Sugars 7.99g | 5% |
| Protein 12.27g | 20% |
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