Vegetarian Delicacy

Spanish Tortilla with Potatoes, Tomatoes and Bell Peppers

4
Average: 4 (2 votes)
(2 votes)
Spanish Tortilla with Potatoes, Tomatoes and Bell Peppers
share Share
print
bookmark_border Copy URL
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
360
calories
Calories

Healthy, because

Even smarter

Nutritional values

The Spanish tortilla reminds a bit of the German omelette. But to the eggs there are also potatoes that are topped with all kinds of ingredients. Thus, paprika is a top vitamin C supplier, whereby specially the red vegetables also score with considerable amounts of vitamin A. This benefits both eyesight and skin. Tomatoes contribute plenty of cell-protecting lycopene and parsley rounds off the classic with plenty of vitamin C.

You still have some vegetables in the fridge that should go? The Spanish tortilla is a wonderful way to use leftovers. No matter if peppers, aubergine, carrots, cauliflower or broccoli - just put them in.

1 serving contains
(Percentage of daily recommendation)
Calorie360 cal.(17 %)
Protein15 g(15 %)
Fat18 g(16 %)
Carbohydrates32 g(21 %)
Sugar added0 g(0 %)
Roughage6.1 g(20 %)
Vitamin A0.5 mg(63 %)
Vitamin D2.4 μg(12 %)
Vitamin E6.7 mg(56 %)
Vitamin K49.8 μg(83 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin6.9 mg(58 %)
Vitamin B₆0.7 mg(50 %)
Folate193 μg(64 %)
Pantothenic acid2.6 mg(43 %)
Biotin30.7 μg(68 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C179 mg(188 %)
Potassium1,260 mg(32 %)
Calcium86 mg(9 %)
Magnesium72 mg(24 %)
Iron3.9 mg(26 %)
Iodine16 μg(8 %)
Zinc2.2 mg(28 %)
Saturated fatty acids3.8 g
Uric acid58 mg
Cholesterol327 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
600 grams waxy potatoes
1 onion
1 Red Bell pepper
1 yellow Bell pepper
2 Beefsteak tomato
4 Tbsps olive oil
6 eggs
½ bunch parsley
salt
freshly ground peppers
How healthy are the main ingredients?
potatoolive oilparsleyonioneggsalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Peel potatoes and onions. Cut potatoes into very thin slices and chop the onions. Cut bell peppers in half, remove cores, rinse and dice. In a large oven-proof skillet, heat olive oil and fry the potato slices on both sides over medium heat, about 10 minutes. Add onions and bell peppers and fry. Season with salt and pepper. Rinse the tomatoes, cut into slices and layer over the potatoes. Rinse parsley, shake dry and finely chop the leaves. Beat the eggs, season with salt and pepper and stir in parsley. Pour over potato mixture. Place in the oven can bake until done, 15-20 minutes. Remove from oven and unmold onto a platter to serve.