Spanish Tortilla Appetizers
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
350
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 393.8 μg | (656 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 224 μg | (75 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 29.4 μg | (65 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,213 mg | (30 %) | ||
| Calcium | 200 mg | (20 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 348 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams potatoes (cooked the day before)
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 400 grams Spinach
- 2 tsps dried oregano
- salt
- peppers
- 6 eggs
- 100 grams Whipped cream
Preparation steps
1.
Rinse spinach and transfer to a pan with a little boiling salted water. Cook until wilted and drain. Rinse spinach with cool water and drain again. Squeeze excess water from spinach and coarsely chop. Cut potatoes into cubes. Finely chop onion and garlic.
2.
Sauté onion and garlic in oil. Add potatoes and continue cooking for about 5 minutes. Stir in spinach and season with oregano, salt, and pepper.
3.
Transfer potato mixture to an oiled baking dish. Wisk together eggs, cream, salt, and pepper and pour over the potato mixture. Bake the tortilla in an oven preheated to 200°C (approximately 400°F) for about 20-30 minutes. Remove from oven and let cool slightly. Cut into bite-size cubes. Serve skewered with toothpicks.
