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Potato Tortillas
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 45 mins
Calories:
442
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 442 cal. | (21 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 46.9 μg | (78 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 11.9 mg | (99 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 139 μg | (46 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 26.5 μg | (59 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 1,388 mg | (35 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 138 mg | |||
| Cholesterol | 320 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
- Ingredients
- 700 grams predominantly waxy potatoes
- salt
- 8 Plum tomato
- 1 large onion
- 1 handful Chives
- 250 grams cooked ham (whole piece)
- 5 eggs
- 5 Tbsps Whipped cream
- freshly ground peppers
- Worcestershire sauce
- 3 Tbsps Canola oil
Preparation steps
1.
Rinse and peel the potatoes and cut into 3-4 mm thick slices (approximately 1/4 inch). Boil in salted water for about 5 minutes and drain.
2.
Rinse the tomatoes, remove the stems and cut into eighths. Peel and finely chop the onion. Rinse the chives, shake dry and cut up for the garnish. Cut the ham into small cubes. Beat the eggs with the cream, season with salt, pepper and a dash of Worcestershire sauce.
3.
Sauté the onion in some oil until soft. Add the potato slices and fry until golden brown. Distribute the tomato and ham on top and pour on the egg and cream mixture. Cover and let simmer for about 5 minutes.
Serve garnished with chives.
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