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Spanish Egg and Potato Squares

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Spanish Egg and Potato Squares
330
calories
Calories
0
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easy
Difficulty
30 min.
Preparation
Nutritions
Fat18.64 g
Saturated Fat Acids3.44 g
Protein15.92 g
Roughage3.79 g
Sugar added0 g
Calorie330
1 serving contains
Calories330
Protein/g15.92
Fat/g18.64
Saturated fatty acids/g3.44
Carbohydrates/g25.37
Added sugar/g0
Roughage/g3.79
Cholesterol/mg350
Vitamin A/mg323.33
Vitamin D/μg4
Vitamin E/mg10.23
Vitamin B₁/mg0.14
Vitamin B₂/mg0.57
Niacin/mg1.73
Vitamin B₆/mg0.34
Folate/μg109.31
Pantothenic acid/mg0.1
Biotin/μg0.96
Vitamin B₁₂/μg2.5
Vitamin C/mg70.91
Potassium/mg691.51
Calcium/mg30.8
Magnesium/mg27.39
Iron/mg1.13
Iodine/μg121.14
Zinc/mg0.37

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
3 cups
cooked potatoes
2
1
2 cloves
1 teaspoon
dried thyme
3 tablespoons
freshly ground peppers
8
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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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