Spanish Potato and Egg Tortilla
Nutritional values
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 21.4 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 514 mg | (13 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 327 mg | |||
| Complete sugar | 4 g |
Preparation steps
Peel, rinse and thinly slice potatoes. Peel and finely chop onion. Rinse and halve pepper, remove seeds and ribs, and finely chop. In a large nonstick skillet over medium heat, cook potatoes and onion in 2 tablespoons oil, turning frequently, until softened, about 15 minutes. Add peppers and fry 2-3 minutes more. Season generously with salt and pepper. Remove vegetables from pan and let cool.
Whisk eggs and mix into the vegetables. Heat 2 tablespoons oil in the skillet over low heat, and pour in egg and potato mixture. Cook, shaking the pan from time to time and loosening the edges with a spatula, to prevent burning. When the bottom of tortilla is golden-brown, flip tortilla using a dinner plate. Add remaining oil to skillet, and slide tortilla back into the skillet. Continue frying on the second side until golden-brown.
Remove tortilla from pan and let cool. Cut into pieces and serve with roasted bell peppers, if desired.
