Potato Frittata with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 460 cal. | (22 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 4.8 μg | (24 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 58.5 μg | (98 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 10.7 mg | (89 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 41.2 μg | (92 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,152 mg | (29 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 452 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 600 grams starchy potatoes
- 2 onions
- 5 Tbsps olive oil
- 2 garlic cloves
- 8 eggs
- salt
- freshly ground peppers
- ½ bunch parsley
- For the mushrooms
- 300 grams small button Mushroom
- 1 shallot
- 1 garlic clove (pressed)
- ½ bunch parsley
- 2 Tbsps butter
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
Preparation steps
Peel and slice the potatoes. Peel and dice the onions.
Saute the potatoes and onions in 3 tablespoons oil in a large pan 8 minutes, stirring constantly, add the pressed garlic, remove from the heat and let cool slightly.
Rinse the parsley, shake dry, pluck off the leaves and cut into thin strips.
Beat the eggs with some salt and pepper in a large bowl and mix in the potatoes and parsley.
Add the remaining oil to the pan, add the potato-egg mixture and cook, covered, about 4 minutes without stirring.
Slide the set egg mixture onto a large lid, flip and cook 2-3 more minutes.
Serve warm or cold.
Trim the mushrooms, rinse the parsley, shake dry and chop.
Peel and finely chop the shallots and garlic, then sweat in hot butter until translucent, add the mushrooms and saute briefly, season with with salt, pepper and lemon juice and mix in the parsley. Serve with the frittata.
