Potato Tortilla Asparagus Bites
Nutritional values
(Percentage of daily recommendation)
| Calorie | 426 cal. | (20 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 79.2 μg | (132 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 246 μg | (82 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 37.3 μg | (83 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,223 mg | (31 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 545 mg | |||
| Complete sugar | 7 g |
Ingredients
Preparation steps
Peel the potatoes, rinse and cut into small cubes (approximately 1/2 inch). Blanch In boiling salted water for 2-3 minutes, then rinse in cold water and drain.
Rinse asparagus, peel the bottom third, cut off ends and cut into approximately 1 1/4-inch long pieces. Blanch for 2-3 minutes In boiling salted water, then rinse and drain.
Trim scallions, rinse, shake dry, and cut crosswise into approximately 1/2-inch pieces.
Heat 2 tablespoons olive oil in a large pan, add the scallions and potatoes and sauté for 3-4 minutes while stirring.
Beat the eggs in a bowl and season with salt and cayenne pepper.
Add asparagus and parsley to potato-scallion mixture.
Coat a baking dish (12 x 8 inches) with the remaining olive oil. Pour in 1/3 of the egg mixture, add vegetable mixture and top with the remaining egg mixture. Bake on the center rack in a preheated oven at 220°C / 425°F about 20 minutes.
Allow to cool slightly, loosen from baking dish with a sharp knife edge and cut tortilla in approximately 3/4–1-inch cubes. Insert a toothpick in each cube and arrange on a platter.
