Spanish Tortillas
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
1676
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,676 cal. | (80 %) | ||
| Protein | 91 g | (93 %) | ||
| Fat | 79 g | (68 %) | ||
| Carbohydrates | 145 g | (97 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.5 g | (48 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 13.2 μg | (66 %) | ||
| Vitamin E | 12.9 mg | (108 %) | ||
| Vitamin K | 73.1 μg | (122 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 2.4 mg | (218 %) | ||
| Niacin | 34.7 mg | (289 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 546 μg | (182 %) | ||
| Pantothenic acid | 11.1 mg | (185 %) | ||
| Biotin | 122.6 μg | (272 %) | ||
| Vitamin B₁₂ | 9.3 μg | (310 %) | ||
| Vitamin C | 207 mg | (218 %) | ||
| Potassium | 4,425 mg | (111 %) | ||
| Calcium | 831 mg | (83 %) | ||
| Magnesium | 279 mg | (93 %) | ||
| Iron | 17.3 mg | (115 %) | ||
| Iodine | 136 μg | (68 %) | ||
| Zinc | 13.1 mg | (164 %) | ||
| Saturated fatty acids | 31.7 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 1,819 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 800 grams waxy potatoes (cooked the day before)
- 3 scallions
- 1 garlic clove
- 200 grams Cherry tomatoes
- 80 grams Feta
- 1 Tbsp olive oil (plus more for the mold)
- 8 eggs
- 2 Tbsps freshly chopped Fresh herbs (Thyme and rosemary)
- salt
- cayenne pepper
- 2 Tbsps grated Cheese (such as Manchego)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Peel the potatoes and cut into slices. Rinse and slice the scallions. Peel the garlic and finely chop. Rinse and halve the tomatoes. Crumble the feta. Heat 1 tablespoon of oil in a pan and sauté the garlic with the scallions. Remove from heat. Toss the potatoes with scallions and garlic in a greased baking dish. Beat the eggs with herbs. Season with salt and pepper. Stir in the feta and manchego. Pour the egg mixture over the vegetables. Top with tomatoes. Bake for 20-25 minutes. Remove and let cool in the pan. Slice and serve.
