Sliced Potato Frittata
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
276
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 276 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 28.6 μg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 21 μg | (47 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 524 mg | (13 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 327 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Boil the potatoes in a large pan of salted water until just tender. Let cool a little, cut in half lengthways and slice.
2.
Beat the eggs in a large bowl, add the herbs, season with salt and pepper and add the sliced potatoes.
3.
Heat 2 tbsp oil over a medium flame in a 20 cm/8 " skillet and pour in half the egg/potato mixture.
4.
Let cook for about 3 minutes then place a large plate over the pan, carefully invert and slide the tortilla, uncooked side down, back into the skillet.
5.
Continue cooking for 2 more minutes or until the mixture is set then remove the tortilla from the pan.
6.
Repeat with the remaining oil and egg/potato mixture. Slice the tortillas and serve warm or cold.
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