Spanish Potato Fritatta
Nutritional values
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 5.7 mg | (48 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 660 mg | (17 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 290 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 800 grams predominantly waxy potatoes
- 2 scallions
- 1 garlic clove
- 3 Tbsps frozen Peas
- 8 eggs
- salt
- cayenne pepper
- vegetable oil (to fry)
Preparation steps
Peel potatoes and slice 3 mm (approximately 1-1/4 inch) thick. Slice green ends of the spring onions diagonally into rings. Peel garlic and chop finely.
In an ovenproof pan with high sides heat oil 2-3 cm (approximately 1 inch) deep. It is hot enough when stirred with a wooden spoon handle, bubbles appear.
Dry potatoes with a kitchen cloth and fry them in the hot oil over medium heat for 7-8 minutes, turning occasionally.
Meanwhile, in a large bowl lightly whisk the egg and season with 1 large pinch of salt and cayenne pepper.
Add the green onion and garlic to taste to the potatoes and fry another 2 minutes. Remove the potatoes onions and garlic and strain through a sieve. Season with salt. Strain the oil, and reserve (it can be reused),
Heat 2 tablespoons of the reserved oil in the pan. Stir the potatoes and peas into beaten egg and pour the mixture into the hot oil and fry over high heat for 2 minutes. Remove from heat, cover with aluminum foil and bake in preheated oven at 200°C (approximately 400°F) for about 25-30 minutes. Bake until the egg is completely set.
Serve hot.
