Lunch
Patates yiachni (potato stew) with feta
528 kcal14 g protein3 ingredients50 minutes
VegetarianFasting-friendly with a swap: no feta
Standard portion: 528 kcal and 14 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Patates yiachni (potato stew) | 1 recipe portion (≈ 430 g) | 372 | |
| FetaSwap for: Anthotyro (fresh whey cheese) | 30 g | 85 | |
| Wholemeal breadSwap for: Wholegrain rye bread, Multigrain bread, White bread, Barley rusk | 1 slice | 70 |
How to make it
Serve Patates yiachni (potato stew). Add feta. Serve with wholemeal bread.
The recipe for the whole pot: Patates yiachni (potato stew)
4 servings · 50 minutes
- Potatoes5 medium · 1000 g
- Onions2 medium · 220 g
- Garlic2 cloves · 6 g
- Chopped tomatoes1 tin · 400 g
- Tomato purée1 tablespoon · 16 g
- Olive oil4 tablespoons · 55 g
- Salt⅓ teaspoon · 2 g
Seasoning: bay leaf, oregano, pepper
- Sauté the onion and garlic in the oil.
- Add the potatoes, cut into pieces, and stir for 3–4 minutes.
- Add the tomato, tomato purée, salt, 1 bay leaf and water to halfway up the potatoes.
- Simmer for 30–35 minutes, until tender and the sauce has thickened.
