Spanish Tortilla with Peppers, Scallions and Bacon
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
625
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 625 cal. | (30 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 25.4 μg | (42 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 33.8 μg | (75 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 160 mg | (168 %) | ||
| Potassium | 1,121 mg | (28 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 20.6 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 483 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams cooked potatoes (leftover)
- 2 onions
- 100 grams Bacon (sliced)
- 1 bunch scallions
- 2 Red Bell pepper
- 3 Tbsps clarified butter
- salt
- freshly ground peppers
- 8 eggs
- 120 milliliters milk
Preparation steps
1.
Preheat oven to 180°C (approximately 350°F).
2.
Peel and slice potatoes. Peel and finely chop onions. Cut bacon into thin strips. Rinse, trim and cut scallions crosswise on the diagonal. Rinse and halve peppers, remove seeds and ribs, and cut crosswise into strips. Heat clarified butter in a frying pan. Add potatoes and fry briefly. Add bacon and onions and cook briefly. Stir in scallions and peppers and cook about 5 minutes. Season with salt and pepper. Whisk together eggs and milk, season lightly salt and pepper and pour over potato mixture. Cook briefly until edges are set, then transfer to the oven and bake until eggs are set, about 25 minutes.
