Spanish Egg and Potato Squares

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Spanish Egg and Potato Squares
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
330
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie330 kcal(16 %)
Protein15.92 g(16 %)
Fat18.64 g(16 %)
Carbohydrates25.37 g(17 %)
Sugar added0 g(0 %)
Roughage3.79 g(13 %)
Vitamin A323.33 mg(40,416 %)
Vitamin D4 μg(20 %)
Vitamin E10.23 mg(85 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.57 mg(52 %)
Niacin1.73 mg(14 %)
Vitamin B₆0.34 mg(24 %)
Folate109.31 μg(36 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.96 μg(2 %)
Vitamin B₁₂2.5 μg(83 %)
Vitamin C70.91 mg(75 %)
Potassium691.51 mg(17 %)
Calcium30.8 mg(3 %)
Magnesium27.39 mg(9 %)
Iron1.13 mg(8 %)
Iodine121.14 μg(61 %)
Zinc0.37 mg(5 %)
Saturated fatty acids3.44 g
Cholesterol350 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3 cups
cooked potatoes
2
1
2 cloves
1 teaspoon
dried thyme
3 tablespoons
freshly ground peppers
8
How healthy are the main ingredients?
garlicthymeolive oilsaltegg

Preparation steps

1.
Slice the potatoes. Wash, halve, deseed and chop the peppers. Peel the onion and garlic. Finely dice the onion and finely chop the garlic.
2.
Heat the olive oil in a (non-stick) frying pan. Fry the peppers, onion and garlic over a medium heat for 5 minutes, turning frequently. Season with salt and pepper. Add the potato slices and sweat for a couple of minutes.
3.
Whisk the eggs, season with salt and pepper and pour over the vegetables. Cook over a low heat for 10 minutes until set. Turn the tortilla with the help of a large plate and slide back into the pan.
4.
Cook for a further 5 minutes until done. Take out, cut into cubes, insert a wooden cocktail stick into each cube if you wish and serve.