Potato and Vegetable Tortilla
Potato and Vegetable Tortilla - Spain's answer to the omelet - with crisp, fragrant vegetables
Healthy, because
Even smarter
Nutritional values
This tortilla is rich in fiber and protein.
Be generous with the herbs and add chopped oregano and parsley to the thyme.
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 36.9 μg | (82 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 840 mg | (21 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 476 mg |
Ingredients
- Ingredients
- 1 large Zucchini
- 1 small red Bell pepper
- 1 small yellow Bell pepper
- 1 large white onion
- 2 garlic cloves
- 1 large potato
- 4 sprigs thyme
- 4 eggs
- 2 Tbsps
- 4 Tbsps mineral water (carbonated)
- salt
- peppers
- 1 Tbsp olive oil
Kitchen utensils
Preparation steps
Rinse zucchini, trim, cut in half lengthwise and cut lengthwise into thin slices. Cut crosswise into strips.
Halve the bell peppers, remove seeds, rinse and cut into narrow strips.
Peel onion and garlic. Cut onion in half and cut into thin rings. Pass garlic through a garlic press.
Rinse potato, peel and slice with a peeler into very thin slices.
Rinse thyme, shake dry and strip the leaves from the branches. Add approximately 3/4 of them to a small bowl.
Add eggs, milk and mineral water to the bowl. Season with salt and pepper. Whisk together with a fork.
Heat the oil in a large non-stick pan. Add zucchini, bell peppers, onion and potato and cook while turning over medium heat for 4-5 minutes.
Add garlic and cook for another 1-2 minutes.
Add the egg mixture. Cook until set over low heat. Before serving, sprinkle with remaining thyme.
