Spanish Egg and Potato Tart
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
1696
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,696 cal. | (81 %) | ||
| Protein | 88 g | (90 %) | ||
| Fat | 93 g | (80 %) | ||
| Carbohydrates | 123 g | (82 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.1 g | (37 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 13.3 μg | (67 %) | ||
| Vitamin E | 12.6 mg | (105 %) | ||
| Vitamin K | 95.5 μg | (159 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 31 mg | (258 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 533 μg | (178 %) | ||
| Pantothenic acid | 11.3 mg | (188 %) | ||
| Biotin | 129.7 μg | (288 %) | ||
| Vitamin B₁₂ | 9.9 μg | (330 %) | ||
| Vitamin C | 174 mg | (183 %) | ||
| Potassium | 4,020 mg | (101 %) | ||
| Calcium | 1,118 mg | (112 %) | ||
| Magnesium | 249 mg | (83 %) | ||
| Iron | 14.9 mg | (99 %) | ||
| Iodine | 131 μg | (66 %) | ||
| Zinc | 12.7 mg | (159 %) | ||
| Saturated fatty acids | 47.2 g | |||
| Uric acid | 153 mg | |||
| Cholesterol | 1,896 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a tart dish with butter.
2.
Place the potatoes, pepper and tomatoes in the prepared tart dish. Mix together the eggs, milk, cheese, dill and creme fraiche and season with salt, ground black pepper and nutmeg.
3.
Pour the liquid over the vegetables and tip the dish to distribute it evenly. Bake for 40-45 minutes until golden. Remove form the oven and carefully remove the tortilla from the dish. Serve in slices garnished with parsley.
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