Spanish Potato Tortilla with Red Bell Pepper and Peas

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Spanish Potato Tortilla with Red Bell Pepper and Peas
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Health Score:
94 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
332
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie332 cal.(16 %)
Protein13 g(13 %)
Fat23 g(20 %)
Carbohydrates19 g(13 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0.3 mg(38 %)
Vitamin D2.4 μg(12 %)
Vitamin E4.7 mg(39 %)
Vitamin K24.9 μg(42 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.4 mg(29 %)
Folate112 μg(37 %)
Pantothenic acid1.9 mg(32 %)
Biotin22.8 μg(51 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C79 mg(83 %)
Potassium602 mg(15 %)
Calcium57 mg(6 %)
Magnesium38 mg(13 %)
Iron2.7 mg(18 %)
Iodine12 μg(6 %)
Zinc1.8 mg(23 %)
Saturated fatty acids4.4 g
Uric acid29 mg
Cholesterol327 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
4 potatoes
6 Tbsps olive oil
salt
freshly ground pepper
1 Red Bell pepper
6 eggs (large)
50 grams peas
How healthy are the main ingredients?
olive oilpotatosaltegg

Preparation steps

1.

Peel, rinse and cut potatoes into thin slices. Heat olive oil in an ovenproof pan. Add potatoes and fry, turning occasionally, 10-15 minutes. Season with salt. Cut pepper into quarters, remove seeds and ribs, rinse and cut into strips. Whisk eggs and season with salt and pepper. Stir pepper and peas with potatoes. Pour eggs over vegetables and cook the bottom is lightly browned. Bake in preheated oven at 200°C (gas mark 3-4, fan: 180°C), 12-15 minutes. Let cool and cut into bite-size pieces.

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