Spanish Tortilla with Sun-Dried Tomatoes and Olives

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Spanish Tortilla with Sun-Dried Tomatoes and Olives
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
449
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie449 cal.(21 %)
Protein21 g(21 %)
Fat24 g(21 %)
Carbohydrates36 g(24 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.4 mg(50 %)
Vitamin D3.5 μg(18 %)
Vitamin E6.5 mg(54 %)
Vitamin K29.8 μg(50 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.6 mg(55 %)
Niacin8.2 mg(68 %)
Vitamin B₆0.5 mg(36 %)
Folate136 μg(45 %)
Pantothenic acid2.8 mg(47 %)
Biotin31 μg(69 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C48 mg(51 %)
Potassium1,070 mg(27 %)
Calcium197 mg(20 %)
Magnesium71 mg(24 %)
Iron4.4 mg(29 %)
Iodine20 μg(10 %)
Zinc3.2 mg(40 %)
Saturated fatty acids7.9 g
Uric acid49 mg
Cholesterol453 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
800 grams waxy potatoes
salt
1 onion
1 garlic clove
120 grams sun-dried Tomatoes (in oil)
60 grams green Olives (pitted)
2 Tbsps Caper
2 Tbsps vegetable oil
freshly ground peppers
8 eggs
4 Tbsps Whipped cream
50 grams grated Cheese (such as Manchego)
2 Tbsps finely chopped parsley
How healthy are the main ingredients?
potatoTomatoOliveWhipped creamparsleysalt

Preparation steps

1.

Rinse the potatoes and boil in salted water for about 15 minutes. Drain, let cool, peel and cut into thin slices. Peel and finely chop the onion and garlic.  

2.

Drain the sun-dried tomatoes, olives and capers. Chop the sun-dried tomatoes and slice the olives. Heat the oil in a deep, ovenproof skillet and sauté the onion and garlic until translucent. Add the sliced potatoes and cook over low heat for about 10 minutes, turning often. Season with salt and pepper. 

3.

Preheat the oven to 200°C (approximately 400°F).  

4.

Evenly distribute the sun-dried tomatoes, olives and capers over the potatoes. Whisk together the eggs, heavy cream and about half of the parsley until smooth. Season with salt and pepper and pour over the potatoes. Transfer to the oven and bake for about 20 minutes, until golden brown. 

5.

Remove from the oven, cut into wedges and garnish with the remaining parsley.