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Nancy Ball
Potatoes à la niçoise
Lambs stewed in tomato with onion, oregano and garlic
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Ingredients
Directions
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Heat the oil in a frying pan and fry the potatoes for 5 minutes.
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Cut the onion into rings, the garlic into slices and the pepper in long strips.
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Add the onion, garlic, paprika and oregano to the potatoes and cook for another 5 minutes until the onion turns light brown.
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Add the tomatoes to the potato mixture, bring to the boil and cook over low heat without lid on the pan for about 25 minutes.
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Add the olives and season with pepper and salt. Slice the parsley and sprinkle over the potatoes.
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Nutrition
260Calories
Sodium15% DV370mg
Fat20% DV13g
Protein8% DV4g
Carbs10% DV29g
Fiber16% DV4g
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