Spanish Tortilla with Chorizo
Nutritional values
(Percentage of daily recommendation)
| Calorie | 466 cal. | (22 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 19 μg | (32 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 25.6 μg | (57 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 977 mg | (24 %) | ||
| Calcium | 210 mg | (21 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 367 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 600 grams waxy potatoes
- salt
- 1 yellow onion
- 1 paprika
- 120 grams Cherry tomatoes
- 6 eggs
- 6 Tbsps Whipped cream
- peppers
- Nutmeg
- 4 Tbsps grated Parmesan
- 2 Tbsps vegetable oil
- 100 grams Chorizo (thinly sliced)
- 2 sprigs parsley
- 1 Tbsp Caper (drained)
Preparation steps
Rinse and peel the potatoes. Cut into thin slices and cook in boiling, salted water for about 10 minutes, until tender. Peel the onion and slice into thin rings.
Rinse the bell pepper, remove the ribs and seeds and cut into thin strips. Rinse and halve the cherry tomatoes.
Heat the oil in a large pan and sauté the potatoes until golden brown. Add the onion and pepper and sauté briefly.
Whisk the eggs together with the heavy cream, Parmesan, nutmeg, salt and pepper.
Add the tomatoes and chorizo to the pan and mix well. Pour the egg mixture into the pan and transfer to an oven preheated to 200°C (approximately 400°F). Bake for 20-30 minutes, until the eggs are set.
Rinse the parsley, pat dry and chop coarsely. Before serving, garnish with capers and parsley.
