Spanish Potato Tortilla
with carrots and sunflower seeds
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
481
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 481 cal. | (23 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 12 mg | (100 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 35.8 μg | (80 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 989 mg | (25 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 10.1 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 462 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams potatoes (waxy)
- 2 carrots
- 2 onions
- 1 garlic clove
- 4 Tbsps vegetable oil
- 8 eggs (medium-sized)
- salt
- freshly ground pepper
- 2 Tbsps Sunflower seed
- 125 grams Crème fraiche
- 1 bunch Chervil
Preparation steps
1.
Peel, rinse and cut potatoes into thin slices. Peel and coarsely grate carrot. Peel and dice onions and garlic.
2.
Heat 2 tbsp oil in a pan. Add potatoes, onions and garlic and sauté about 10 minutes. Beat eggs and season with salt and pepper. Mix carrots and sunflower seeds with potatoes. Pour eggs over vegetables and cook until the bottom has browned and the eggs are beginning to set. Remove tortilla, add remaining oil and cook until golden-brown on the other side.
3.
Season crème fraîche with salt and pepper. Finely chop chervil and stir into crème fraîche. Cut tortilla into pieces and serve with crème fraîche.
