4 Serves
30 Mins
Finely slice the potatoes and boil them in a pot of water for 5 to 8 minutes until they are firm but not fully soft.
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MexicanVitamin E
5 mg / 15 mgVitamin K
597 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
327 µg / 400 µgCalcium
445 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
166 mg / 420 mgPhosphorus
532 mg / 1,250 mgPotassium
1599 mg / 4,700 mgSodium
1065 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
9 g / 28 gSugar
7 g / 50 gSaturated Fat
7 g / 20 gCholesterol
60 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 gWhile the potatoes boil, finely slice the onions and sauté them in a casserole dish with olive oil and chicken stock until soft.
Drain the potatoes using a colander and arrange them over the softened onions in the casserole dish.
Spoon the creme fraiche or sour cream over the potatoes until evenly covered, then sprinkle with grated Parmesan cheese.
Place the dish under the broiler until the top is nicely golden, then serve immediately with pre-cooked chicken, bacon, peas, and spinach.
22
g54
g58
g
Nigerian