Ingredients
| Ensalada de papas | |
| 75 g | Potatoes, peeled, fresh |
| 100 g | Tomatoes, red, fresh |
| 5 g | Onions, fresh |
| 0.2 g | Garlic, fresh |
| 0.2 g | Parsley leaves, fresh |
| 15 ml | Rapeseed oil |
| Atole de harina de maiz (maize drink) | |
| 200 ml | (Mineral) water |
| 10 g | Maize starch |
| 15 g | Sugar |
| Pan de dulce | |
| 60 g | Pan de dulce |
| Tortilla | |
| 60 g | Tortilla de maíz/maize flat bread |
| Fresh Fruit | |
| 100 g | Pears, fresh |
Cooking Instructions
Ensalada de papas (potato salad)
Cook the potatoes until they can be easily pierced with a paring knife, about 10 minutes.
When the potatoes are tender, drain them and put them in a serving bowl.
Immediately sprinkle the vinegar over them and set aside to cool. Once the potatoes are
cool, add chopped red tomatoes, chopped onions and garlic and the rapeseed oil and stir
gently to coat the potatoes with oil. Season the salad with spices. Sprinkle with diced
parsley leaves. Serve at room temperature.
General information
| Difficulty: | 2 of 5 |
Nutritional Information
| 673 kcal | Energy |
| 10.6 g | Protein |
| 242 mg | Phosphate |
| 356 mg | Sodium |
| 845 mg | Potassium |
| 1 portion – calculated for a person of 70 kg |