EatSmarter exclusive recipe

Potato and Vegetable Tortilla

with Peppers and Zucchini
4
Average: 4 (9 votes)
(9 votes)
Potato and Vegetable Tortilla

Potato and Vegetable Tortilla - Spain's answer to the omelet - with crisp, fragrant vegetables

share Share
print
bookmark_border Copy URL
Health Score:
Health Score
10,0 / 10
Difficulty:
very easy
Difficulty
Preparation:
20 min.
Preparation
ready in 30 min.
Ready in
Calories:
335
calories
Calories

Healthy, because

Even smarter

Nutritional values

This recipe is guaranteed not to cause any stress in the kitchen, even inexperienced chefs are guaranteed to succeed with this quickly prepared tortilla! The combination of lots of vegetables, potatoes and eggs provides a vitamin-packing that is hard to beat. Also abundantly represented: Fibre and protein - both are excellent fillers!

Be generous with the herbs and add chopped oregano and parsley to the thyme.

1 serving contains
(Percentage of daily recommendation)
Calorie335 kcal(16 %)
Protein21 g(21 %)
Fat19 g(16 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage8.5 g(28 %)
Vitamin A0.7 mg(88 %)
Vitamin D3.5 μg(18 %)
Vitamin E7.6 mg(63 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.7 mg(50 %)
Folate146 μg(49 %)
Pantothenic acid2.5 mg(42 %)
Biotin36.9 μg(82 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C125 mg(132 %)
Potassium840 mg(21 %)
Calcium164 mg(16 %)
Magnesium77 mg(26 %)
Iron5.9 mg(39 %)
Iodine22 μg(11 %)
Zinc2.5 mg(31 %)
Saturated fatty acids5 g
Uric acid66 mg
Cholesterol476 mg
Development of this recipe:

Ingredients

for
2
Ingredients
1
large Zucchini (300 grams)
1
small red Bell pepper (about 150 grams)
1
small yellow Bell pepper (about 150 grams)
1
large white Onion (about 80 grams)
2
1
large Potato (about 125 grams)
4 sprigs
4
2 tablespoons
4 tablespoons
Mineral water (carbonated)
1 tablespoon
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Large knife, 1 Garlic press, 1 Peeler, 1 Small bowl, 1 Tablespoon, 1 Fork, 1 Non-stick pan, 1 Slotted spatula

Preparation steps

1.
Potato and Vegetable Tortilla preparation step 1

Rinse zucchini, trim, cut in half lengthwise and cut lengthwise into thin slices. Cut crosswise into strips.

2.
Potato and Vegetable Tortilla preparation step 2

Halve the bell peppers, remove seeds, rinse and cut into narrow strips.

3.
Potato and Vegetable Tortilla preparation step 3

Peel onion and garlic. Cut onion in half and cut into thin rings. Pass garlic through a garlic press.

4.
Potato and Vegetable Tortilla preparation step 4

Rinse potato, peel and slice with a peeler into very thin slices.

5.
Potato and Vegetable Tortilla preparation step 5

Rinse thyme, shake dry and strip the leaves from the branches. Add approximately 3/4 of them to a small bowl.

6.
Potato and Vegetable Tortilla preparation step 6

Add eggs, milk and mineral water to the bowl. Season with salt and pepper. Whisk together with a fork.

7.
Potato and Vegetable Tortilla preparation step 7

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.

8.
Potato and Vegetable Tortilla preparation step 8

Add garlic and cook for another 1-2 minutes.

9.
Potato and Vegetable Tortilla preparation step 9

Add the egg mixture. Cook until set over low heat. Before serving, sprinkle with remaining thyme.