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🍽️ Spanish-style Baked Potatoes with Tomato Filling

230 kcal · 30 min · 4 servings

Spanish-style Baked Potatoes with Tomato Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly and peel them.
  2. 2. Cut the peeled potatoes into small cubes.
  3. 3. Line a baking tray with baking paper.
  4. 4. Spread the potato cubes evenly on the tray.
  5. 5. Drizzle the potatoes with two tablespoons of olive oil.
  6. 6. Sprinkle sea salt over the potatoes.
  7. 7. Preheat the oven to 180 degrees (160 degrees with fan or gas level 2 to 3).
  8. 8. Place the tray in the oven and bake the potatoes until golden brown for 20 minutes.
  9. 9. Turn the potatoes several times during baking to ensure even cooking.
  10. 10. Wash the tomatoes under running water.
  11. 11. Use a knife to cut a small cross into the bottom of each tomato.
  12. 12. Pour boiling water over the tomatoes briefly.
  13. 13. Shock the tomatoes immediately with cold water.
  14. 14. Peel the skin off the tomatoes.
  15. 15. Quarter the peeled tomatoes.
  16. 16. Cut the tomato quarters into small pieces.
  17. 17. Peel the onion and the garlic.
  18. 18. Dice the onion and garlic finely.
  19. 19. Heat the remaining olive oil in a pan.
  20. 20. Add the onions and garlic to the hot pan.
  21. 21. Sauté the vegetables over medium heat for two minutes.
  22. 22. Stir the tomato paste into the onion mixture.
  23. 23. Add the cut tomatoes to the pan.
  24. 24. Let the sauce simmer for about six to eight minutes.
  25. 25. Season the tomato sauce with sugar, salt, and Tabasco.
  26. 26. Wash the oregano and shake it dry.
  27. 27. Chop the oregano leaves roughly.
  28. 28. Serve the baked potatoes in small bowls.
  29. 29. Pour the warm tomato sauce over the potatoes.
  30. 30. Sprinkle the chopped oregano on top and serve the dish.

Nutrition per serving