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Spanish Pisto Andaluz
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Ingredients
- extra virgin olive oil1/4 cup (60 ml)
- potato1 medium potato (peeled and cut into small cubes)
- Onion1 large onion
- Garlic3 cloves
- Red bell pepper1 large red bell pepper
- green bell pepper1 large green bell pepper
- Zucchini1 medium zucchini
- sweet smoked Spanish paprika1 tsp (2.50 grams)
- ground cumin3/4 tsp (2 grams)
- Tomatoes4 tomatoes
- sea salt & black pepperto taste
- fresh parsleyfor garnish
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 140, protein 4, fat 8, carbs 17, fiber 4, sugar 9
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: spainonafork.com. Rewritten from the public recipe site named in each recipe's source and credited there; halal-gated by fifi.cooking; structured facts only until the source rights are confirmed