Spanish Flamenco Potatoes with Pork Roast Recipe

Spanish Flamenco Potatoes with Pork Roast Recipe
Prep in Prep in:
5 mins
Cook in Cook in:
25 mins
Serves Serves:
4
Per Serving %RI
Energy (Kcal) 391
Energy (KJ) 1598
Saturated Fat 3.5g 17%
Total Sugars 3.2g 3%
Salt 0.3g 5%
Fat 13.8g 19%

Method

Pre-heat your oven to 180°C/Gas Mark 4, and bring a pan of water to the boil.

Mix the smoked paprika, thyme, lemon juice, 2tsp of the olive oil and grated garlic, and brush all over the pork. In a large frying pan add the last of the olive oil and cook the pork until sealed all over then place onto an oven tray and cook for about 25 minutes.

Now the pork’s cooking, add the potatoes to the boiling water for 5 minutes, cook and drain.

In a large bowl mix the tomato puree, garlic and paprika with a splash of water to make a paste. Toss the potatoes, cherry tomatoes and pepper in the paste, season with salt and milled pepper then tip onto a roasting tray, drizzle over the olive oil and cook for about 15 minutes. Stir in the spinach, pop back into the oven for a further 5 minutes then serve with the sliced pork and some wilted chard or any vegetable of your choice.

Microwave recipe!

Mix the tomato puree, paprika and sliced garlic in a large microwavable bowl. Add the diced potato, cherry tomatoes, red pepper and a splash of water, mix well. Cover the bowl with cling film, pierce the cling film with a skewer to let steam escape and microwave for 10 minutes. Remove from microwave, carefully remove cling film, stir in the baby spinach, cover loosely and cook again in the microwave for 5 minutes

Slice the pork and serve with the potatoes and some wilted chard for a great meal.

View the recipe below and check out our wider bank of video recipes too!

Ingredients

For the potatoes

400g Rooster potatoes, chopped into 2cm dice

1 red pepper, sliced

10 cherry tomatoes, halved

50g baby spinach

1tsp paprika

2tsp tomato puree

2 garlic cloves, sliced


For the pork

1 pork tenderloin

1tsp smoked paprika

1tsp thyme (fresh or dried)

4tsp olive oil

juice of ½ lemon

2 garlic cloves, grated

For the potatoes 400g Rooster potatoes, chopped into 2cm dice 1 red pepper, sliced 10 cherry tomatoes, halved 50g baby spinach 1tsp paprika 2tsp tomato puree 2 garlic cloves, sliced
For the pork
1 pork tenderloin 1tsp smoked paprika 1tsp thyme (fresh or dried) 4tsp olive oil juice of ½ lemon 2 garlic cloves, grated

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