Pork and Potato Frittata with Leeks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 67 μg | (112 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 21.6 μg | (48 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,055 mg | (26 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 152 mg | |||
| Cholesterol | 311 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 600 grams waxy potatoes
- salt
- 1 stalk Leeks
- 200 grams Roasted pork (cold)
- 4 Pickled cucumbers
- 2 Tbsps freshly chopped parsley
- 3 Tbsps vegetable oil
- peppers (freshly ground)
- 5 eggs
- 2 Tbsps Whipped cream
- 1 tsp Caraway
Preparation steps
For the potatoes: Scrub and peel the potatoes, and cut into 3-4 mm (approximately 1/8 inch) thick slices. Parboil the potatoes in boiling salted water, about 5 minutes. Drain and set aside.
For the filling: Rinse the leeks and slice them into thin rings. Cut the pork into thin slices and then into strips. Dice the pickles.
Heat 1 tablespoon of the oil in a skillet and sauté the leeks until soft, about 1-2 minutes. Add the pork, pickles, salt and pepper, and remove to a bowl.
In the same skillet, heat the remaining oil. Add the potato slices and cook until golden brown and tender, about 5-6 minutes. Add the pork mixture to the pan. Whisk the eggs with the cream and caraway. Pour the egg mixture over the potatoes, cover with a lid, and allow to cook until set, about 5 minutes.
For serving: Serve garnished with parsley.
