Potato, Tomato and Spinach Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 421 μg | (702 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 270 μg | (90 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 103 mg | (108 %) | ||
| Potassium | 1,535 mg | (38 %) | ||
| Calcium | 298 mg | (30 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 15.1 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 7 g |
Ingredients
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Peel the potatoes and cut into slices. Peel and chop the garlic. Rinse the spinach, blanch in boiling salted water, then drain well and coarsely chop. Rinse the leeks and cut into very thin rings. Rinse the tomatoes and cut into slices. Finely grate the feta cheese. Heat 1 tablespoon of olive oil in a nonstick skillet, sauté the garlic and leek, then season with salt and pepper. Add the spinach, garlic, leek, half of the cheese and the egg white, and mix well. Season with salt, pepper, thyme and basil. Pour the mixture into a greased baking dish and arrange the potato and tomato slices over it like roof tiles. Whisk the cream and the eggs together, season with nutmeg, salt and pepper, then pour over the gratin. Sprinkle the remaining cheese over the top and bake in the oven for about 25 minutes until golden brown.
