Potato Casserole
(2 votes)
(2 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Calories:
708
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 708 cal. | (34 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 55 g | (47 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 33.2 μg | (55 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 33.4 μg | (74 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,060 mg | (27 %) | ||
| Calcium | 148 mg | (15 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 24.1 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 536 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- butter (for the pan)
- 500 grams cooked potatoes
- 1 onion
- 2 garlic cloves
- 200 grams Chorizo
- 2 Tbsps olive oil
- 200 grams Cherry tomatoes
- 2 sprigs thyme
- 2 Tbsps freshly chopped parsley
- 8 eggs
- 250 milliliters Whipped cream
- salt
- freshly ground peppers
- ground Nutmeg
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Grease a baking dish with butter.
2.
Peel and slice the potatoes. Peel and finely dice the onion and garlic. Slice the chorizo. Briefly saute the onion, garlic and chorizo in oil. Add the potatoes and saute briefly. Rinse and halve the tomatoes. Mix the tomatoes into the potato mixture and spread in the baking dish. Sprinkle with thyme and parsley. Beat the eggs and cream. Season with salt, pepper and nutmeg. Pour the cream over the vegetables. Bake for 25-30 minutes, until golden brown. Serve immediately.
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