Potato, Bacon and Pepper Tortilla
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
337
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 13.2 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 89 μg | (30 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 635 mg | (16 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 245 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams cooked potatoes
- 1 onion
- 50 grams sliced Bacon
- ½ bunch scallions
- 1 small red Bell pepper
- 2 Tbsps clarified butter
- salt
- freshly ground peppers
- 4 eggs
Preparation steps
1.
Peel and slice the potatoes. Peel and finely chop the onion. Cut the bacon into thin strips. Rinse, trim and slice the scallions on the diagonal. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut crosswise into strips.
2.
Heat the clarified butter in a skillet. Add the potatoes, bacon and onion and saute briefly. Add the scallions and bell pepper and cook, stirring occasionally for 5 minutes. season with salt and pepper.
3.
In a bowl, whisk the eggs, season lightly with salt and pepper and pour over the potato mixture. Cover and cook over very low heat until the bottom is set. Slide the tortilla onto a flat plate, flip it over into the pan, and cook until the underside is set, about 2 minutes. Serve.
