WARM POTATO SALAD
Warm potato salad by Huerta Campo Rico is a traditional Spanish dish made with potatoes, onions, green and red bell peppers, and seasoned with extra virgin olive oil and a touch of salt. This ready-to-eat product is perfect for celiacs and vegans, making it an ideal choice for a healthy Mediterranean diet
Ingredients:
Potatoes, Onion, Red bell pepper, Green bell pepper, Sunflower oil, Extra virgin olive oil, Citric acid, Antioxidant, Salt
Nutritional Values per 100 g of product:
Energy: 392 kJ / 94 kcal
Total Fat: 4.7g
Saturated Fat: 0.7g
Carbohydrates: 11.1g
Sugars: 1g
Protein: 1.1g
Salt: 1g
These are allergen-free and ready to eat at any time.
Gently pull the tab to open the package. If the package has a plastic film, peel it back carefully.
Open the Doy Pack:
Locate the tear notch at the top of the doy pack.
Tear along the notch to open the package. If it has a resealable zipper, unzip it after tearing.
Boil the Egg:
Place an egg in a small pot and cover it with cold water.
Bring the water to a boil over medium-high heat.
Once boiling, reduce the heat to a simmer and cook for 10 minutes for a hard-boiled egg.
Remove the egg and place it in a bowl of cold water to cool.
Peel the egg once it is cool enough to handle.
Cook the Rice: Begin by rinsing 1 cup of white rice under cold water until the water runs clear. In a medium pot, bring 2 cups of water to a boil. Add the rice and a pinch of salt to the boiling water. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the water is absorbed and the rice is tender. Fluff the rice with a fork and set aside.
Grill the Fish: Heat a grill pan or non-stick skillet over medium-high heat. Place the fish fillets in the pan and cook for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork