Potato, Zucchini and Tomato Tortilla
Nutritional values
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 48.1 μg | (80 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 629 mg | (16 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 6 g |
Preparation steps
Peel the potatoes and slice thinly. Rinse the zucchini and slice thinly. Pat the potato and zucchini slices with paper towels.
Rinse the tomatoes and slice thinly. Peel and finely chop the onions.
Heat the olive oil in a large pan. Sauté the potatoes over low heat for about 5 minutes. Add the zucchini and onion and continue cooking for 10 minutes. Season with salt and pepper.
Beat the eggs until light and fluffy and pour into the pan. Cook until the eggs begin to set.
Gently loosen the tortilla from the pan, place a large plate over the pan and turn the tortilla onto the plate. Slide the tortilla back into the pan, arrange the sliced tomatoes on top and cook for another 5 minutes.
Rinse the chives, pat dry and slice thinly. Cut the tortilla into wedges, garnish with chives and serve.
