1. Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Cook potatoes, covered, for 5 minutes. Season with salt. Add remaining 2 tablespoons oil and the onions; stir. Reduce heat to medium, and cook, covered for 5 minutes more. Uncover, and cook, tossing often, until potatoes and onions begin to brown, about 8 minutes.
2. Sprinkle with pimento and cook until potatoes and onions are golden brown and tender, about 8 minutes more. Toss with parsley, and season with salt.
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 40 (21%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 594.9mg||21 %|
|Potassium 779mg||20 %|
|Total Carbohydrate 34.4g||10 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 31.2g|
|Protein 4.2g||6 %|
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Calories per serving: 188
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