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- 3 tablespoons olive oil, divided
- 2 teaspoons plus 1 tablespoon smoked paprika, divided
- 1 1/2 pounds potatoes, peeled and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons cumin
- 1/8 teaspoon red pepper flakes
- 1/4 cup dry sherry
- 2 cups vegetable broth
- 1 28-ounce can crushed tomtoes
- 1 15-ounce can diced tomatoes
- 2 tablespoons orange juice
- 2/3 cup sliced green olives (unstuffed)
- 1/4 cup chopped parsley
- salt and pepper
View Full Recipe at Adventures of the Kitchen…
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1488g | |
| Calories 1129 | |
| Calories from Fat 506 | 45% |
| Total Fat 57.16g | 71% |
| Saturated Fat 7.91g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3590mg | 150% |
| Potassium 3143mg | 90% |
| Total Carbs 134.11g | 36% |
| Dietary Fiber 21.9g | 73% |
| Sugars 23.99g | 16% |
| Protein 16.71g | 27% |
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