Potato and Mortadella Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 46.9 μg | (78 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 287 mg | (302 %) | ||
| Potassium | 1,378 mg | (34 %) | ||
| Calcium | 261 mg | (26 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 148 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 800 grams potatoes
- 2 eggs
- 125 milliliters milk
- 150 grams Mortadella
- 2 Tbsps chopped parsley
- salt
- freshly ground peppers
- 2 garlic cloves
- 2 Tbsps vegetable oil
- 1 bunch Fresh herbs (such as parsley, basil, oregano)
- 50 grams Parmesan
- 4 Bell pepper
Preparation steps
Rinse the potatoes and cook in boiling salted water until tender. Drain and allow to cool. Cut the Mortadella into cubes. Peel and finely chop the garlic. Heat 1 tablespoon of vegetable oil in a large pan and sauté the garlic until softened. Stir in the chopped parsley and remove from heat. Rinse the bell peppers, remove the ribs and seeds and cut into strips.
Peel the cooled potatoes and slice thinly. Preheat the oven to 220°C (approximately 425°F). Grease a baking dish with vegetable oil. Whisk together the eggs and milk until smooth and season with salt and pepper. Layer the potatoes, peppers, Mortadella cubes and garlic-parsley mixture alternately into the prepared baking dish and pour the egg mixture over everything.
Bake for 30 minutes. Meanwhile, rinse the fresh herbs, pat dry and chop finely. Combine the chopped herbs with the Parmesan cheese. Remove the casserole from the oven, sprinkle with the Parmesan mixture and return to the oven for another 5 minutes, until the top is golden brown. Remove from the oven and serve.
