Smarter Home Cooking
Authentic Spanish Tortilla
(1 vote)
(1 vote)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
611
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 20.3 g | (21 %) | ||
| Fat | 41.64 g | (36 %) | ||
| Carbohydrates | 42.01 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.93 g | (16 %) |
more nutritional values
| Vitamin A | 454 mg | (56,750 %) | ||
| Vitamin D | 3.01 μg | (15 %) | ||
| Vitamin E | 7.08 mg | (59 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.56 mg | (30 %) | ||
| Vitamin B₆ | 0.36 mg | (26 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 0.25 mg | (4 %) | ||
| Biotin | 2.02 μg | (4 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 40.14 mg | (42 %) | ||
| Potassium | 1,101.95 mg | (28 %) | ||
| Calcium | 278.57 mg | (28 %) | ||
| Magnesium | 46.85 mg | (16 %) | ||
| Iron | 1.77 mg | (12 %) | ||
| Iodine | 88.07 μg | (44 %) | ||
| Zinc | 0.96 mg | (12 %) | ||
| Saturated fatty acids | 24.31 g | |||
| Cholesterol | 339.55 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 rosemary
- 800 grams waxy potatoes
- 1 onion
- 1 garlic clove
- 30 grams clarified butter
- 6 eggs
- 200 milliliters Whipped cream
- 100 grams Crème fraiche
- 50 grams freshly grated Parmesan
- salt
- freshly ground peppers
- Nutmeg
- Sea salt (to sprinkle)
- 2 sprigs rosemary (for garnish)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Rinse the rosemary, shake dry, strip off the needles and chop them finely. Peel, rinse and slice the potatoes into thin slices. Peel the onion and garlic, chop finely and saute in the clarified butter until translucent. Add the potato slices and saute, turning occasionally. Layer in a buttered springform pan.
2.
Mix the eggs with the cream, the creme fraiche, Parmesan and rosemary and season with salt, pepper and nutmeg. Spread the mixture over the potatoes evenly and gently shake the pan to coat the potatoes and bake in preheated oven for 25-30 minutes. Remove from the oven, loosen from the mold and cut into pieces. Sprinkle with sea salt, garnish with rosemary and serve.
