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Spanish Potato tortilla with red bell pepper and peas
(1 vote)
Health Score:
94 / 100
Difficulty:
moderate
Preparation:
40 min.
Preparation
Calories:
332
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 332 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 24.9 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 22.8 μg | (51 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 602 mg | (15 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 327 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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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