Spanish Tortilla with Ham and Peppers
(0 votes)
(0 votes)
Spanish Tortilla with Ham and Peppers - An ever-popular classic.
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
297
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 24.5 μg | (54 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 760 mg | (19 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 363 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams waxy potatoes
- salt
- 1 onion
- 1 garlic clove
- 2 tsps butter (10 g)
- 1 Red Hungarian wax pepper
- 200 grams cooked ham (sliced)
- 6 eggs
- 100 milliliters
- peppers
Preparation steps
1.
Rinse the potatoes and boil in salted water for 20-25 minutes. Drain and let the water evaporate before peeling.
2.
Peel and chop the onion and garlic. Heat 1 tsp butter in a pan and sauté until soft over medium heat.
3.
Rinse and trim the wax peppers and cut into bite-size pieces. Cut the ham slices into pieces. Whisk the eggs with the milk.
4.
Dice the potatoes and mix with the wax pepper, ham, onions, garlic and eggs. Season with salt and pepper.
5.
Heat the remaining butter in the frying pan. Pour in the egg mixture and cook covered for about 10 minutes over a medium heat. Turn out onto a plate and return to the pan to cook the other side over a low heat for 10 minutes.
Serve hot or cold.
