Potato Tortilla
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
361
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.4 μg | (22 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 34.5 μg | (58 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 128 μg | (43 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 38.7 μg | (86 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 549 mg | (14 %) | ||
| Calcium | 106 mg | (11 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 600 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel the potatoes and cut into small cubes. Heat the olive oil in a pan and fry the potatoes over low heat, stirring constantly. Cover and cook until the potato cubes are soft.
2.
Meanwhile, whisk together the milk and eggs. Season with salt and pepper and stir in parsley. Pour eggs over the potatoes and spread evenly. Cover and cook over low heat.
3.
Turn the tortilla and also bake the other side. Slide on a large plate. Cut into cubes of about 3 x 3 cm (approximately 1 1/4 inch x 1 1/4 inch). Insert a wooden toothpick in each and serve.
