Iberian Egg and Pork Tart
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
3567
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,567 cal. | (170 %) | ||
| Protein | 262 g | (267 %) | ||
| Fat | 224 g | (193 %) | ||
| Carbohydrates | 109 g | (73 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 124.9 μg | (625 %) | ||
| Vitamin E | 26.5 mg | (221 %) | ||
| Vitamin K | 186.7 μg | (311 %) | ||
| Vitamin B₁ | 4.6 mg | (460 %) | ||
| Vitamin B₂ | 5.3 mg | (482 %) | ||
| Niacin | 91.2 mg | (760 %) | ||
| Vitamin B₆ | 3.2 mg | (229 %) | ||
| Folate | 818 μg | (273 %) | ||
| Pantothenic acid | 12.6 mg | (210 %) | ||
| Biotin | 120.5 μg | (268 %) | ||
| Vitamin B₁₂ | 128.8 μg | (4,293 %) | ||
| Vitamin C | 153 mg | (161 %) | ||
| Potassium | 7,543 mg | (189 %) | ||
| Calcium | 699 mg | (70 %) | ||
| Magnesium | 679 mg | (226 %) | ||
| Iron | 77 mg | (513 %) | ||
| Iodine | 2,232 μg | (1,116 %) | ||
| Zinc | 42.4 mg | (530 %) | ||
| Saturated fatty acids | 68.1 g | |||
| Uric acid | 2,108 mg | |||
| Cholesterol | 3,375 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 6 Tbsps olive oil
- 1 clove garlic cloves (finely chopped)
- 6 cups mussels (washed and de-bearded, any open mussels discarded)
- ⅔ cup dry white wine
- 1 onion (finely chopped)
- 1.333 cups Chorizo (finely sliced)
- 2 ½ cups cooked potatoes (finely sliced)
- 6 eggs
- 4 Tbsps chopped parsley
Preparation steps
1.
Heat 2 tbsp oil in a wide-based saucepan and fry the garlic for 2-3 minutes. Stir in the mussels and pour over the wine. Mix well, cover and simmer for 8-10 minutes until the mussels have opened. Discard any that have not opened. Remove the opened mussels from their shells.
2.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.
3.
Heat the remaining oil in a large, oven-proof frying pan. Fry the onion until translucent. Add the chorizo, potatoes and mussels and fry briefly.
4.
Whisk the eggs with a little salt, ground black pepper and the parsley. Pour the mixture into the frying pan and mix through the ingredients. Cook on the hob briefly then transfer to the oven and bake for around 20 minutes until golden brown.
5.
To serve, slide onto a plate and cut into slices. Spanish omelettes taste delicious cold as well as hot.
