Potato Omelette
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(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
230
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 26.7 μg | (45 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 459 mg | (11 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 274 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel the potato and slice 1 cm (approximately 1/2 inch) thick. Rinse the tomato, remove the stem, peel, remove seeds and cut into pieces. Season the eggs with salt and pepper and whisk vigorously. Add the parmesan, tomatoes and parsley and mix well.
2.
Heat 1 tablespoon oil in a large pan and fry the potato slices briefly, then whisk in the eggs. Allow the egg to set, then place a sufficiently large plate on top the pan, turn the pan upside down quickly (while holding the plate well, so that nothing falls out) and flip onto the plate. Then slide the eggs back into the pan and brown the other side. Slide the eggs onto a round plate, cut into pieces and serve immediately.
