Spanish Tortilla with Shrimp
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
241
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 19.1 μg | (32 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 539 mg | (13 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 274 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams potatoes
- 1 bunch scallions
- 2 Tbsps parsley
- 4 garlic cloves
- 250 grams shrimp (peeled and deveined)
- 4 Tbsps olive oil
- salt
- freshly ground black peppers
- hot ground paprika
- 6 eggs
Preparation steps
1.
Peel the potatoes, rinse, and cut into thin slices. Rinse and trim the scallions and cut into thin rings. Peel garlic cloves and slice thin. Blot the shrimp dry.
2.
In a sauté pan, heat 2 tablespoons oil over medium heat. Add the potato slices and cook for about 7 to 8 minutes. Add scallions and garlic and continue to sauté another 2 minutes. Add the shrimp and sauté just until pink. Stir in parsley and season with salt, pepper, and paprika.
In a bowl, whisk the eggs. Pour the eggs over the potato-shrimp mixture. Transfer to an oven preheated to 180°C (approximately 350°F) and bake until the eggs are set.
To serve, cut into wedges.
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