Slice up the chorizo and dry fry in a large frying pan for a minute. Add the sliced new potatoes and cook for 5 minutes until golden. Then add the cumin seeds, 1 seeded and sliced fresh red chilli and chopped garlic clove and cook for 2 minutes. Tip in the can of chopped tomatoes, and simmer for 10-15 minutes until the potatoes are tender.
Use either as a quick supper or as an interesting and different side dish.
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|Serving Size: 1 Serving (487g)|
|Recipe Makes: 2|
|Calories from Fat: 308 (53%)|
|Amt Per Serving||% DV|
|Total Fat 34.3g||46 %|
|Saturated Fat 12.7g||64 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 77mg||24 %|
|Sodium 1104.3mg||38 %|
|Potassium 1646.9mg||43 %|
|Total Carbohydrate 42.8g||13 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 36.1g|
|Protein 27g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 582
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