Herbed Potato Tart
Herbed Potato Tart - Potato fans will love this spicy variation
Healthy, because
Even smarter
Nutritional values
This is the fun way to lose weight! With just under 230 calories per portion, this juicy tart is not going to take a back seat, but it will keep you full for a long time. This is thanks to the rich protein content, which potatoes, egg and quark contribute. The Frankfurt herb mix consisting of seven herbs (parsley, chives, dill, pimpinelle, chervil, sorrel, tarragon) provides an aromatic injection of vitamins and minerals.
Those who do not live in Hessen can pre-order Frankfurter Kräuter from many greengrocers. If children or people with a sensitive stomach are eating along dose Ajwar carefully (slightly hot!).
(Percentage of daily recommendation)
| Calorie | 229 cal. | (11 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 950 mg | (24 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 17.4 μg | (9 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 1 mg |
Ingredients
- Ingredients
- 400 grams waxy potatoes
- 1 egg
- 1 bunch Fresh herbs (such as thyme or dill, or a mix)
- salt
- peppers
- 1 Tbsp olive oil (about 10 grams)
- 125 grams Buttermilk quark
- 2 Tbsps Ajvar
- cayenne pepper
Kitchen utensils
Preparation steps
Scrub potatoes and cook in a pot of boiling salted water until knife-tender, 20-25 minutes, depending on size.
Meanwhile, separate eggs. (Reserve yolks for another use.) Place egg whites in a bowl.
Rinse the herbs, shake dry, pluck off the leaves and chop very finely with a large knife.
Add chopped herbs to the egg whites, season with salt and pepper and mix with a fork.
Drain the potatoes, rinse under cold water and peel. Cut into slices and let cool slightly.
Line a tart pan (18 cm or approximately 7 inches in diameter) with parchment paper.
Mix cooled potatoes with egg white mixture and pour into the lined pan. Evenly drizzle with oil and bake in preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) until golden brown, about 30 minutes.
Meanwhile, mix the crème fraiche with the ajwar in a small bowl until smooth. Season with salt and cayenne pepper. Serve with the potato tart.
