Spanish Tortilla with Lemon and Thyme
Nutritional values
(Percentage of daily recommendation)
| Calorie | 317 cal. | (15 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 14.2 μg | (24 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 945 mg | (24 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 327 mg | |||
| Complete sugar | 5 g |
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection.
Chop the potatoes. Peel the onions and cut into rings. Rinse 1 lemon in hot water, pat dry, finely grate the zest and squeeze the juice. Peel the garlic and mince. Heat the oil in a large nonstick ovenproof skillet and sauté the potatoes, covered, for about 10 minutes, stirring occasionally. Add the onions and sauté for another 3-4 minutes. Whisk the eggs with the garlic, 2 tablespoons thyme, 2 tablespoons lemon juice and 1/2 teaspoon lemon zest. Season with salt and pepper. Pour over the potato mixture, shake gently to allow the mixture to surround the potatoes then transfer to the oven for about 20 minutes.
Cut the remaining lemon into thin slices. Remove the tortilla from the pan and slice. Sprinkle with the remaining lemon zest and thyme and serve with the sliced lemon.
