Spanish Tortilla with Mussels and Chorizo
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,937 cal. | (140 %) | ||
| Protein | 195 g | (199 %) | ||
| Fat | 176 g | (152 %) | ||
| Carbohydrates | 116 g | (77 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 89.7 μg | (449 %) | ||
| Vitamin E | 22.9 mg | (191 %) | ||
| Vitamin K | 186.8 μg | (311 %) | ||
| Vitamin B₁ | 3.4 mg | (340 %) | ||
| Vitamin B₂ | 4.1 mg | (373 %) | ||
| Niacin | 69.5 mg | (579 %) | ||
| Vitamin B₆ | 2.7 mg | (193 %) | ||
| Folate | 690 μg | (230 %) | ||
| Pantothenic acid | 11.3 mg | (188 %) | ||
| Biotin | 110.9 μg | (246 %) | ||
| Vitamin B₁₂ | 90.9 μg | (3,030 %) | ||
| Vitamin C | 162 mg | (171 %) | ||
| Potassium | 6,379 mg | (159 %) | ||
| Calcium | 575 mg | (58 %) | ||
| Magnesium | 541 mg | (180 %) | ||
| Iron | 57.8 mg | (385 %) | ||
| Iodine | 1,576 μg | (788 %) | ||
| Zinc | 31.6 mg | (395 %) | ||
| Saturated fatty acids | 49.8 g | |||
| Uric acid | 1,485 mg | |||
| Cholesterol | 2,725 mg | |||
| Complete sugar | 16 g |
Ingredients
Preparation steps
Rinse the mussels thoroughly and remove the beards. Discard any opened mussels. Peel the garlic and finely chop. Heat 2 tablespoons olive oil in a wide pot and sweat the garlic for 2-3 minutes. Add the mussels and deglaze the pan with the white wine. Cover and simmer for 8-10 minutes, until the mussels have opened. Discard any closed shells and remove the remaining mussels from their shells.
Thinly slice the chorizo. Peel the potatoes and thinly slice. Peel the onion and chop finely.
Heat the remaining oil in a large frying pan and sauté the onion until softened. Add the chorizo, potatoes and mussels, sauté briefly then remove from the heat.
Preheat the oven to 200°C (approximately 400°F) convection.
Whisk the eggs with the parsley and season with salt and pepper. Pour over the mussels, potatoes and chorizo and cook briefly over low heat. Transfer to the oven and bake until golden brown, about 20 minutes. To serve, slide the tortilla out onto a serving plate and cut into pieces. Serve warm or cold.
