Extremaduran Zarangollo

1. Grease a baking dish.

2. Add head of garlic, red peppers, and tomatoes.

3. Roast at 425 degrees Fahrenheit, I am guessing 30 minutes, until soft.

4. When cooked, put in a container with a lid so that peppers and tomatoes are easy to peel.

5. Cut potatoes in rounds; saute in 3 Tablespoons oil, salt and pepper.

6. Blend the tomato and garlic with oil and vinegar until it is an even sauce.

7. Put cooked potatoes in a bowl; top with peppers and chopped onion.

8. Cover with sauce.

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Nutrient	Quantity
Total fats	54.7682 g
Protein	3.6879 g
Carbohydrates	21.0132 g
Energy	568.121 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5599 g
Water	290.959 g
Aspartic acid	0.1214 g
Calcium, Ca	168.066 mg
Lutein + zeaxanthin	2624.892 g
Fiber, total dietary	6.1319 g
Fatty acids, total saturated 22:0	0.0579 g
Carotene, beta	6981.484 g
Niacin	1.2959 mg
Vitamin A, RAE	688.141 g
Arginine	0.0514 g
Riboflavin	0.1033 mg
Tocopherol, beta	0.0446 mg
Fatty acids, total polyunsaturated 15:0	0.0057 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0631 g
Fatty acids, total saturated 20:1	0.126 g
Glutamic acid	0.1303 g
Sodium, Na	47.136 mg
Fatty acids, total saturated 16:1 undifferentiated	0.801 g
Total lipid (fat)	54.7682 g
Manganese, Mn	0.8288 mg
Fructose	6.0411 g
Proline	0.0607 g
Fatty acids, total saturated 16:0	8.0725 g
Fatty acids, total saturated 8:0	0.1446 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.1221 g
Sucrose	0.4549 g
Choline, total	18.8688 mg
Sugars, total	12.4941 g
Serine	0.037 g
Fatty acids, total saturated 10:0	0.3544 g
Fatty acids, total saturated 18:0	2.3775 g
Vitamin B-6	0.4202 mg
Selenium, Se	2.0887 g
Ash	1.8227 g
Fatty acids, total saturated 18:1 undifferentiated	32.1395 g
Pantothenic acid	0.4936 mg
Phenylalanine	0.0331 g
Copper, Cu	0.1603 mg
Betaine	0.2452 mg
Thiamin	0.1118 mg
Retinol	105.472 g
Methionine	0.0114 g
Iron, Fe	2.217 mg
Carbohydrate, by difference	21.0132 g
Phosphorus, P	90.758 mg
Folate, total	91.431 g
Tocopherol, gamma	0.487 mg
Fatty acids, total saturated 4:0	0.4129 g
Lycopene	0.46 g
Alanine	0.04 g
Cholesterol	32.768 mg
Valine	0.0447 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	4.4432 g
Glycine	0.0354 g
Carotene, alpha	9.276 g
Glucose (dextrose)	4.6681 g
Fatty acids, total saturated 14:0	1.2988 g
Zinc, Zn	0.6985 mg
Isoleucine	0.0333 g
Fatty acids, total saturated 12:0	0.3681 g
Fatty acids, total polyunsaturated	5.0067 g
Fatty acids, total saturated 14:1	0.0061 g
Fatty acids, total polyunsaturated 17:1	0.0506 g
Leucine	0.0622 g
Tocotrienol, alpha	0.0195 mg
Vitamin A, IU	12003.683 IU
Folate, DFE	91.431 g
Tryptophan	0.0103 g
Vitamin C, total ascorbic acid	74.917 mg
Phytosterols	91.621 mg
Fatty acids, total polyunsaturated 16:1 c	0.0057 g
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.066 g
Fatty acids, total saturated 20:0	0.1734 g
Fatty acids, total saturated 6:0	0.2448 g
Tyrosine	0.0258 g
Vitamin B-12	0.0013 g
Vitamin K (phylloquinone)	476.6899 g
Fatty acids, total saturated	13.8108 g
Histidine	0.0184 g
Fatty acids, total monounsaturated	33.3127 g
Threonine	0.0305 g
Folate, food	91.431 g
Fatty acids, total polyunsaturated 17:0	0.0117 g
Fatty acids, total polyunsaturated 24:0	0.0057 g
Cryptoxanthin, beta	10.575 g
Vitamin E (alpha-tocopherol)	6.9654 mg
Magnesium, Mg	56.123 mg
Lysine	0.0389 g
Potassium, K	579.352 mg
Cystine	0.0151 g
Fluoride, F	0.7866 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Garlic	1	4.47	0.9918	0.015
Oil	1 tablespoon	112.128	0	12.7334
Olive oil	3 tablespoons	358.02	0	40.5
Potato	4	0	0	0
Vinegar	1 teaspoon	1.05	0.0465	0
Pepper	1 teaspoon	5.773	1.4708	0.075
Green Onion	4	76.68	16.3016	1.3348
red pepper	8	10	2.2025	0.11
plum tomato	2	0	0	0