Spanish Tortilla with Potatoes, Tomatoes and Bell Peppers
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.
(Percentage of daily recommendation)
| Calorie | 360 cal. | (17 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 49.8 μg | (83 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 193 μg | (64 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 30.7 μg | (68 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 179 mg | (188 %) | ||
| Potassium | 1,260 mg | (32 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 72 mg | (24 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 327 mg | |||
| Complete sugar | 9 g |
Ingredients
- 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
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
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.
