Name: Spanish egg and potato squares
Total time: 30 min
Yield: 4
Cuisine: European, Spanish
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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Difficulty:	easy
Preparation:	30 min
Ready in:	30 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	330 kcal	(17%)
Protein	16 g	(32%)
Fat	19 g	(24%)
Carbohydrates	25 g	(10%)
Added Sugar	0 g	(0%)
Roughage	4 g	(13%)
Vitamin A	323.33 µg	(40%)
Vitamin D	4 µg	(80%)
Vitamin E	10.23 mg	(85%)
Vitamin B1	0.14 mg	(13%)
Vitamin B2	0.57 mg	(41%)
Niacin	1.73 mg	(11%)
Vitamin B6	0.34 mg	(24%)
Folate	109.31 µg	(55%)
Pantothenic Acid	0.1 mg	(2%)
Biotin	0.96 µg	(2%)
Vitamin B12	2.5 µg	(100%)
Vitamin C	70.91 mg	(89%)
Potassium	691.51 mg	(35%)
Calcium	30.8 mg	(4%)
Magnesium	27.39 mg	(7%)
Iron	1.13 mg	(8%)
Iodine	121.14 µg	(81%)
Zinc	0.37 mg	(4%)
Saturates	3 g
Uric Acid	0 g
Cholesterol	350 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

3 cups	cooked potatoes
2	red peppers
1	Red onions
2 cloves	garlic
1 teaspoon	dried thyme
3 tablespoons	olive oil
	salt
	freshly ground peppers
8	eggs

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169 kcal

Spanish egg and potato tart

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30 min.

easy

Directions

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.

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