Potato Tortilla with Spinach
Nutritional values
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 317 μg | (528 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 1,094 mg | (27 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 223 mg | |||
| Complete sugar | 4 g |
Preparation steps
Rinse, peel and cut the potatoes into thin slices. Peel the carrots and cut into cubes. Peel and chop the onion.
Heat 3 tablespoons oil in a pan and saute the potatoes for about 10 minutes. Season with salt and pepper. Add in the onion and carrots and saute for 10 minutes at low heat. Remove from heat and let cool.
Rinse the spinach well and chop coarsely.
Beat the eggs with Gouda cheese and season with salt and pepper. Add the cooked potatoes and carrot mixture into the egg mixture, mix in the spinach, half of the bacon and mix well.
Heat the remaining oil in a pan and pour in the mixture. Cook on low heat for about 6 minutes. Place the tortilla over the mixture and cook for another 6 minutes.
Remove from heat and cut into pieces. Serve with carrot strips.
