Frittata with Peppers and Tomatoes
Frittata with Peppers and Tomatoes - Spanish classic which can be varied as you wish.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 730 mg | (18 %) | ||
| Calcium | 182 mg | (18 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 306 mg |
Ingredients
- Ingredients
- 650 grams waxy potatoes
- salt
- 1 red Bell pepper
- 250 grams Cherry tomatoes
- 1 pc Parmesan (30 grams)
- 2 stalks Dill
- 8 eggs
- 270 milliliters
- 100 grams Sour cream
- peppers
- Nutmeg
- 1 tsp butter (5 grams)
Preparation steps
Rinse the potatoes and cook in boiling salted water for about 25 minutes.
Meanwhile, rinse, and chop the small peppers. Rinse the tomatoes and cut into slices.
Grate the cheese. Rinse the dill, shake dry and chop.
Whisk the eggs with the milk, cheese, dill, sour cream. Season with salt, pepper, and freshly grated nutmeg.
Peel the potatoes and cut into thin slices.
Grease a 22 cm (approximately 9 inches) springform pan with butter and line with the potato slices. Add the diced peppers and tomatoes slices.
Pour the eggs and milk over the vegetables and bake in the preheated oven at 180°C (approximately 350°F). Bake for 40-45 minutes, until golden brown. Cut into pieces and serve while warm.
