Spanish Style Omelette (Tortilla)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 224.2 μg | (374 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 259 μg | (86 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 36.7 μg | (82 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 233 mg | (245 %) | ||
| Potassium | 1,308 mg | (33 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 600 grams potatoes
- 1 red Bell pepper
- 1 yellow Bell pepper
- 1 green Bell pepper
- 1 chili pepper (finely chopped)
- 200 grams Spinach
- 8 eggs
- 1 onion
- 2 garlic cloves
- olive oil
- salt
- freshly ground peppers
Preparation steps
Peel the potatoes and dice. In a large frying pan with plenty of olive oil, cook the potatoes slowly, turning occasionally for about 15 minutes (do not brown).
Meanwhile, rinse the bell peppers, cut in half, remove seeds and ribs and chop.
Peel onion and garlic and chop finely.
Rinse and trim the spinach and blanch in boiling salted water. Rinse in cold water, squeeze out excess, and finely chop.
Take potatoes out of the pan and remove some of the excess oil. Sauté onion, garlic, chile, spinach, and peppers, then remove from the pan. Beat the eggs and mix with sautéed vegetables. Season with salt and pepper and add to the pan. Cook slowly for about 5-6 minutes. Then turn the tortilla over using a plate and cook the other side until golden brown. Cut into pieces and serve cold or warm.
