Spanish-Style Potato and Red Pepper Omelet
Healthy, because
Even smarter
Nutritional values
This twist on the traditional Spanish omelet adds tomatoes, which are rich in numerous nutrients such as the antioxidant lycopene.
If you have some omelet left over, cut it into pieces, and make a traditional Spanish sandwich with mini whole-wheat baguettes.
(Percentage of daily recommendation)
| Calorie | 362 cal. | (17 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 18.8 μg | (31 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 30.9 μg | (69 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 974 mg | (24 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 441 mg | |||
| Complete sugar | 5 g |
Ingredients
Preparation steps
Rinse the potatoes and cook for about 20 minutes in boiling salted water. Drain, cool, peel and cut into bite-size pieces. Preheat the oven to 350°F. Rinse the bell pepper, cut in half, remove the seeds and cut into strips. Rinse the tomatoes, remove the stems and cut into wedges. Peel and finely chop the onions and garlic.
Heat the olive oil in a pan. Fry the potatoes, stirring occasionally, over medium heat for about 5 minutes. Add the diced peppers, onions and garlic. Season with salt and pepper and fry for another 2 minutes. Gently stir in the tomatoes. Mix the eggs and milk, season with salt and pepper and pour into the pan. Gently tilt the pan to evenly distribute the egg mixture. Bake in the preheated oven for about 15 minutes. Garnish with thyme and parmesan and serve cut into pieces.
