Spanish Potato Hotpot

1. Heat the oil in a large pan.

2. Fry the garlic and onion until pale and golden.

3. Add the potato to the pan.

4. Add the paprika and turmeric.

5. Stir for 1 minute.

6. Stir in the tomatoes and stock.

7. Season well and bring to the boil.

8. Add the thyme.

9. Reduce the heat then cover and simmer stirring occasionally, until tender.

10. Add more seasoning if needed then stir in the olives and parsley.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	28.6358 g
Protein	18.3149 g
Carbohydrates	35.4247 g
Energy	448.0487 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2485 g
Water	522.7676 g
Aspartic acid	0.904 g
Calcium, Ca	176.4078 mg
Lutein + zeaxanthin	863.708 g
Fiber, total dietary	7.8678 g
Fatty acids, total saturated 22:0	0.0359 g
Carotene, beta	2383.2874 g
Niacin	3.1435 mg
Vitamin A, RAE	234.5547 g
Arginine	0.3054 g
Riboflavin	0.3218 mg
Tocopherol, beta	0.0378 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0104 g
Fatty acids, total saturated 20:1	0.0845 g
Glutamic acid	2.1744 g
Sodium, Na	102.3864 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3535 g
Total lipid (fat)	28.6358 g
Manganese, Mn	0.9987 mg
Fructose	1.5801 g
Proline	0.187 g
Fatty acids, total saturated 16:0	3.2661 g
Fatty acids, total saturated 8:0	0.0003 g
Sucrose	1.1433 g
Choline, total	82.0444 mg
Fatty acids, total polyunsaturated 18:1 t	0.0008 g
Sugars, total	20.9503 g
Serine	0.19 g
Fatty acids, total saturated 10:0	0.013 g
Fatty acids, total saturated 18:0	0.5905 g
Fatty acids, total saturated 20:4 undifferentiated	0.0295 g
Vitamin B-6	0.656 mg
Selenium, Se	12.7551 g
Ash	3.6165 g
Fatty acids, total saturated 18:1 undifferentiated	19.4754 g
Pantothenic acid	2.2551 mg
Phenylalanine	0.1945 g
Copper, Cu	0.6113 mg
Betaine	0.4458 mg
Thiamin	0.3841 mg
Retinol	17 g
Methionine	0.0564 g
Iron, Fe	5.2237 mg
Carbohydrate, by difference	35.4247 g
Phosphorus, P	271.173 mg
Folate, total	78.6394 g
Tocopherol, gamma	0.3566 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.013 g
Alanine	0.2003 g
Cholesterol	28.3333 mg
Valine	0.2063 g
Fatty acids, total saturated 18:2 undifferentiated	3.1797 g
Glycine	0.1945 g
Carotene, alpha	323.2615 g
Glucose (dextrose)	2.2332 g
Fatty acids, total saturated 14:0	0.0162 g
Zinc, Zn	1.364 mg
Isoleucine	0.1749 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.0019 g
Fatty acids, total polyunsaturated	3.4962 g
Fatty acids, total saturated 14:1	0.0023 g
Tocotrienol, gamma	0.0029 mg
Fatty acids, total polyunsaturated 17:1	0.0363 g
Leucine	0.2716 g
Tocotrienol, alpha	0.1366 mg
Vitamin A, IU	4418.5331 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0068 g
Folate, DFE	78.6394 g
Tryptophan	0.0636 g
Vitamin C, total ascorbic acid	114.3049 mg
Phytosterols	80.575 mg
Galactose	0.0044 g
Fatty acids, total polyunsaturated 18:1 c	0.038 g
Fatty acids, total saturated 20:0	0.1144 g
Tyrosine	0.1233 g
Vitamin B-12	0.5667 g
Vitamin K (phylloquinone)	183.6268 g
Fatty acids, total saturated	4.0533 g
Histidine	0.1062 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0012 g
Fatty acids, total monounsaturated	19.9522 g
Threonine	0.1783 g
Folate, food	78.6394 g
Fatty acids, total polyunsaturated 17:0	0.0109 g
Cryptoxanthin, beta	142.278 g
Vitamin E (alpha-tocopherol)	6.4855 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0187 g
Fatty acids, total trans	0.0008 g
Fatty acids, total trans-monoenoic	0.0008 g
Magnesium, Mg	75.8166 mg
Lysine	0.2703 g
Potassium, K	1255.5408 mg
Cystine	0.0804 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 cloves	8.94	1.9836	0.03
Olive oil	2 tablespoons	238.68	0	27
Onion	1	44	10.274	0.11
Potato	1	0	0	0
Paprika	1 teaspoon	6.486	1.2418	0.2965
Tomato	14 ounces	91.2854	20.2415	0.7938
Vegetable stock	5 fluid	0	0	0
Parsley	2 tablespoons	2.736	0.4811	0.06
Turmeric	0.5 teaspoon	4.68	1.0071	0.0488
salt pepper	0	50.4333	0	0.2833
thyme	1 teaspoon	0.808	0.1956	0.0134
black olive	2 ounces	50.4333	0	0.2833