Spanish Egg and Potato Squares

Name: Spanish Egg and Potato Squares
Total time: 30 min
Yield: 4
Ingredients: 3 cups cooked potatoes; 2 red peppers; 1 Red onion; 2 cloves garlic; 1 teaspoon dried thyme; 3 tablespoons olive oil; salt; freshly ground peppers; 8 eggs

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330

calories

Calories

My cookbook

easy

Difficulty

30 min.

Preparation

Nutritions

Fat	18.64 g
Saturated Fat Acids	3.44 g
Protein	15.92 g
Roughage	3.79 g
Sugar added	0 g
Calorie	330

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1 serving contains

Calories	330
Protein/g	15.92
Fat/g	18.64
Saturated fatty acids/g	3.44
Carbohydrates/g	25.37
Added sugar/g	0
Roughage/g	3.79
Cholesterol/mg	350
Vitamin A/mg	323.33
Vitamin D/μg	4
Vitamin E/mg	10.23
Vitamin B₁/mg	0.14
Vitamin B₂/mg	0.57
Niacin/mg	1.73
Vitamin B₆/mg	0.34
Folate/μg	109.31
Pantothenic acid/mg	0.1
Biotin/μg	0.96
Vitamin B₁₂/μg	2.5
Vitamin C/mg	70.91
Potassium/mg	691.51
Calcium/mg	30.8
Magnesium/mg	27.39
Iron/mg	1.13
Iodine/μg	121.14
Zinc/mg	0.37

Recipe author: EAT SMARTER

Ingredients

Preparation

Ingredients

for 4 servings

3 cups

cooked potatoes

red peppers

Red onion

2 cloves

garlic

1 teaspoon

dried thyme

3 tablespoons

olive oil

salt

freshly ground peppers

eggs

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Preparation steps

Step 1/4

Slice the potatoes. Wash, halve, deseed and chop the peppers. Peel the onion and garlic. Finely dice the onion and finely chop the garlic.

Step 2/4

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.

Step 3/4

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.

Step 4/4

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.

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