Savory Potato and Ham Chunks

By dette

he comvination of paprika, tomato paste, and vinegar in this sweet and tangy dish is a typical sauce used in many claissic Spanish tapas recipes. Crunchy carrot spears provide a nice contrast to this savory mix.

Ingredients

• 4 oz thickly-sliced lean ham, chopped
• 1 tbsp olive oil
• 1 1/2 potatoes, scrubbed and cut into 1 inch chunks
• 2 c. fat-free, low sodium chicken broth
• 2 tsp all-purpose flour
• 1/2 tsp paprika
• 1 tbsp white wine vinegar
• 1 tbsp tomato pste
• 1/8 tsp cayenne

Details

Servings 4

Preparation

Step 1

Spray a very large nonstick skillet with nonstick spray and set over medium heat. Add the ham and cook, stirring often, until lightly browned, 2-3 minutes. Transfer the ham to a large bowl.

Heat the same skillet. Swirl in 2 tp of the oil, then add the potatoes and cook, stirring often, until golden, 2-3 minutes. Add 1 c. of the broth and simmer, covered, until the potatoes are just tender, about 15 mintues. Uncover and cook until any remaining liquide evaporates. Tansfer the potatoes to the bowl with the ham.

Swirl the remaining 1 tsp oil in the same skillet, then add the flour nd paprika and cook, stirring constantly, 1 mintues. Gradually add the remaining 1 c. chicken broth, and the finegar, stirring to keep the mixture smooth. Add the tomato paste and cayenne. Simmer, stirring occasionally, until the sauce is smooth and thickened, 6-8 minutes.

Return the ham and potatoes to the skillet and stir gently until evenly coated with sauce. Serve hot.

241 cal; 5 g total fat; 1 g sat fat; 15 mg chol; 413 mg sod; 37 g carb; 4 g fib; 11 g prot; 24 mg calc. POINTS: 4