Potato Tortilla with Asparagus
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
337
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 337 cal. | (16 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 46.4 μg | (77 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 831 mg | (21 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 272 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Cook potatoes in a pot of boiling salted water until knife-tender, about 25 minutes. Drain.
2.
Preheat oven to 120°C / 250°F. Grease a baking dish.
Trim and discard tough ends of asparagus. Peel tough outer layer of asparagus and thinly slice diagonally. Peel and slice potatoes. Put potatoes and asparagus into baking dish. Rinse lime, pat dry and zest, then halve and squeeze. Beat eggs and season with salt, pepper, sugar and lime zest. Pour egg mixture over vegetables in dish. Bake in top of a preheated oven at 120°C / 250°F for about 1 hour. Bake.
3.
Cut into pieces and serve sprinkled with pine nuts.
