Squash and potato picadillo

Squash and potato picadillo

Serves 4 | Prep 15 mins | Cook 1 hr 30 mins
2 tbsp olive oil, plus extra for brushing
1 chilli, chopped
1 red onion, chopped
1 green or yellow pepper, deseeded and
2 cloves garlic, chopped
1–2 tbsp ground cumin
1 tsp dried mixed herbs
2 tbsp tomato purée
425g squash, peeled, deseeded and cut into
small cubes
400g Charlotte potatoes, cut into small
250ml white wine
200g pimento-stuffed green olives
2 tbsp capers
50g sultanas
2 tbsp red wine vinegar
400g can chopped tomatoes
100ml vegetable stock
12 corn tortillas
fresh torn oregano leaves, to garnish

1 Preheat the oven to 150C/fan 130C/gas 2. Heat the oil in a casserole dish and cook the chilli, onion and pepper for 5 minutes. Add the garlic and cumin and cook for 1 minute.

2 Stir in the herbs, tomato purée, squash, potatoes, wine, olives, capers, sultanas, vinegar, tomatoes and stock. Bring to the boil, cover and cook in the oven for 1 hour 20 minutes, until the squash is tender.

3 Heat a large frying pan until hot. Brush the tortillas with olive oil and cook, in batches, for 3 minutes over a medium heat until golden, flip over and cook for a further
2 minutes, until golden. Repeat with the remaining tortillas. Cut into wedges and serve with the stew.

Per serving 560 cals, fat 17.5g, sat fat 3.5g, carbs 83.5g, sugars 26g, protein 12.5g, salt 3g, fibre 12g
Squash and potato picadillo Reviewed by Unknown on 2/28/2020 Rating: 5
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