Pancakes with Potatoes, Pancetta and Cheese
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
693
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 693 cal. | (33 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 21.2 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 138 mg | (145 %) | ||
| Potassium | 1,308 mg | (33 %) | ||
| Calcium | 400 mg | (40 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 208 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ½ red Bell pepper
- ½ yellow Bell pepper
- ½ green Bell pepper
- 3 eggs
- 4 Tbsps Whipped cream
- 6 Tbsps Pastry flour
- 1 kilogram starchy potatoes
- 100 grams onions (finely chopped)
- 1 garlic clove (finely chopped)
- 60 grams streaky Pancetta (finely diced)
- 120 grams Mountain cheese (finely diced, such as Gruyere)
- butter
- vegetable oil
- Watercress (for garnish)
Preparation steps
1.
Rinse the bell peppers, trim, remove seeds and ribs, and cut into 5 mm cubes. Whisk the eggs with cream and flour in a large bowl.
Rinse, peel and finely grate the potatoes. Place the grated potatoes in cold water, drain and squeeze using a kitchen towel.
2.
Add the grated potatoes, bell pepper cubes, onions, garlic, pancetta and cheese cubes into the egg mixture and mix well.
Heat equal parts oil and butter in a small pan and place a heaping tablespoon of batter into it. Smoothen the surface and fry the pancakes on both sides. Fry about 16 pancakes more from the batter and serve garnished with watercress.
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