Potato Dish with Prosciutto
Potato Dish with Prosciutto - Tastes like Spanish tortilla - only lighter and nicely crisp
Healthy, because
Even smarter
Nutritional values
Potatoes and mangetout bring dietary fibre and vegetable protein to the plate, which is optimally supplemented by eggs and ham.
If your child likes fish, you can replace the ham with smoked salmon, which provides the beneficial omega-3 fatty acids. But then only whisk 2 eggs, otherwise the whole thing becomes too powerful.
(Percentage of daily recommendation)
| Calorie | 545 cal. | (26 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 7.2 mg | (60 %) | ||
| Vitamin K | 83.1 μg | (139 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 29.8 μg | (66 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 64 mg | (67 %) | ||
| Potassium | 1,283 mg | (32 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 188 mg | |||
| Cholesterol | 443 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 14 ozs waxy potatoes
- 3 Tbsps Canola oil
- salt
- peppers
- 11 ozs Snow peas
- 1 bunch parsley
- 3 eggs
- 6 slices Prosciutto (50 grams; without fat edge, thinly sliced)
Kitchen utensils
Preparation steps
Rinse potatoes, peel and slice with a mandoline into thin slices.
Heat the oil in a large non-stick pan. Pour in potatoes, salt and pepper and cook over medium heat for about 8 minutes, turning frequently.
Meanwhile, rinse the snow peas and drain. Snip ends, remove any threads and cut the peas in half, depending on size.
Rinse the parsley, shake dry, pluck off the leaves and chop finely.
Put about 2/3 of the parsley in a bowl and whisk in eggs and 1 tablespoon water. Season with salt and pepper. Cut the prosciutto into wide strips.
Take potatoes from the pan and place in a large bowl. Add snow peas to the pan and cook over medium heat until al dente, 2-3 minutes, turning frequently.
Add potatoes to skillet. Mix the egg mixture with prosciutto and pour over vegetables. Let thicken about 5-7 minutes over medium heat. Before serving, sprinkle with the remaining parsley.
