Spanish Tortilla with Red Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 25.4 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 29.5 μg | (66 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 158 mg | (166 %) | ||
| Potassium | 1,211 mg | (30 %) | ||
| Calcium | 357 mg | (36 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 383 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 700 grams predominantly waxy potatoes
- salt
- 2 red Bell pepper
- 1 yellow onion
- 2 garlic cloves
- 6 eggs
- 200 milliliters Whipped cream
- 100 milliliters milk
- 60 grams freshly grated Parmesan
- freshly ground peppers
- Nutmeg
- 2 Tbsps olive oil
- 50 grams mixed, chopped Fresh herbs (such as parsley, marjoram, thyme, rosemary and basil)
Preparation steps
Scrub the potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20-25 minutes. Drain and rinse in cold water, then peel and let cool. Preheat the oven to 180°C (approximately 350°F).
Rinse the peppers, cut in half, remove the seeds, cut in half again horizontally then cut into narrow strips. Peel the onion and garlic and finely chop.
Whisk together the eggs, cream, milk and cheese and season with salt, pepper and nutmeg. Cut the potatoes into 0.5 cm (approximately 1/8-1/4 inch) thick slices and sauté until golden brown in hot oil.
Add the onion and garlic, sauté briefly then mix in the peppers and herbs. Pour the egg mixture over top to cover and bake until golden brown, around 30-35 minutes. Serve cut into wedges.
