Potato and Carrot Tortilla

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Potato and Carrot Tortilla
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Health Score:
98 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
324
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie324 cal.(15 %)
Protein13 g(13 %)
Fat18 g(16 %)
Carbohydrates27 g(18 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A1.5 mg(188 %)
Vitamin D2.4 μg(12 %)
Vitamin E3.3 mg(28 %)
Vitamin K26.8 μg(45 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin5.5 mg(46 %)
Vitamin B₆0.4 mg(29 %)
Folate94 μg(31 %)
Pantothenic acid2 mg(33 %)
Biotin25.4 μg(56 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C28 mg(29 %)
Potassium907 mg(23 %)
Calcium85 mg(9 %)
Magnesium49 mg(16 %)
Iron3.2 mg(21 %)
Iodine15 μg(8 %)
Zinc2 mg(25 %)
Saturated fatty acids3.7 g
Uric acid39 mg
Cholesterol327 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
500 grams small, waxy potatoes
4 Tbsps olive oil
300 grams carrots
1 onion
1 garlic clove
6 eggs
salt
peppers
1 tsp dried thyme
½ bunch Chervil
How healthy are the main ingredients?
potatocarrotolive oilthymeoniongarlic clove

Preparation steps

1.

Peel, and rinse the potatoes and cut into thin slices. Heat some olive oil in a nonstick pan and fry the potatoes while turning, over medium heat for about 10 minutes.

2.

Peel the carrots and onion and cut into thin slices.

3.

Peel the garlic and finely dice.

4.

Add the carrots, onion and garlic to the pan with some more oil and fry everything for about 10 minutes.

5.

Beat the eggs and season with salt, pepper and thyme. Rinse the chervil, shake dry and remove any tough stems. Keep some leaves aside for garnish and finely chop the remainder. Stir into the egg.

6.

Pour the eggs over the vegetables and cook, covered, over low heat for about 10 minutes.

To serve, cut the tortilla into pieces and garnish with chervil.

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