Spanish Potato Sausage Tortilla
Spanish Potato Sausage Tortilla - A real Spanish tapas classic!
Healthy, because
Even smarter
Nutritional values
In terms of protein, eggs are somewhat ahead of other foods: Their protein is particularly easy for the body to utilize.
For a vegetarian version of the Spanish potato tortilla, omit the sausage and replace it with a vegetarian hard cheese of choice, or firm tofu. Cut the cheese or tofu into small cubes and stir into the egg mixture instead of frying it like sausage.
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 26.1 μg | (44 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.2 mg | (77 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 31.7 μg | (70 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 1,072 mg | (27 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 458 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 18 ozs waxy potatoes
- 1 generous pinch salt
- 1 green Bell pepper
- 1 onion
- 1 garlic clove
- 9 ozs Butternut squash
- 4 ozs beef or pork Sausage
- 3 Tbsps olive oil
- 8 eggs
- 3 ozs milk (whole)
- 1 generous pinch peppers
Preparation steps
Wash potatoes and cook in boiling salted water for about 20 minutes until not fully cooked. Then drain, peel, let cool for 10 minutes and cut into small pieces.
Meanwhile, halve, seed, wash and dice bell bell pepper. Peel and finely dice onion and garlic. Cut butternut squash into 1/2-inch pieces. Cut the sausage into slices.
Heat oil in an ovenproof frying pan. Sauté sausage slices over medium heat for 2 minutes. Remove. In remaining oil, sauté squash, onion, garlic, potatoes, and bell pepper for about 10 minutes over low heat, turning. Add sausage back in.
Whisk the eggs with the milk, season with salt and pepper, pour over the vegetables and allow to set over a low heat for approx. 5 minutes. Put the pan into the oven preheated to 200 °C / 400 °F and bake the potato tortilla for about 20 minutes until golden brown.
