Potato Tortilla with Vegetables
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
356
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 356 cal. | (17 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 25.8 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 29.9 μg | (66 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 651 mg | (16 %) | ||
| Calcium | 103 mg | (10 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 465 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 garlic clove
- 350 grams colorful paprika
- 350 grams waxy potatoes
- 1 Zucchini
- 1 Tbsp freshly chopped parsley
- 1 Tbsp sunflower oil
- 8 eggs
- 100 milliliters Whipped cream (at least 30% fat content)
- salt
- freshly groundd peppers
- freshly grated Nutmeg
- butter (for greasing)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F). Butter a round baking dish. Peel the garlic and press through a garlic press. Rinse the pepper, halve lengthwise, remove the seeds and white ribs and cut into small cubes. Peel, rinse and thinly slice the potatoes.
2.
Rinse and trim the zucchini and thinly slice. Heat the oil in a skillet and saute the potatoes for about 5 minutes. Add the peppers, zucchini, diced ham and garlic and saute 5 minutes more.
3.
Place the vegetable mixture into the baking dish. In a bowl, whisk the eggs, parsley and cream, season with salt, pepper and nutmeg and pour over the vegetables in the baking dish. Bake until set, 20-25 minutes. Remove from the oven, carefully invert onto a platter and serve cut into wedges.
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