Spanish Tortillas with Tomato and Basil
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
450
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 9.8 mg | (82 %) | ||
| Vitamin K | 29.7 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 34.8 μg | (77 %) | ||
| Vitamin B₁₂ | 3 μg | (100 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 591 mg | (15 %) | ||
| Calcium | 470 mg | (47 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 480 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 250 grams Cherry tomatoes
- 1 tsp parsley (freshly chopped)
- 4 eggs
- 100 grams Sour cream
- salt
- peppers
- Nutmeg
- 50 grams Emmentaler cheese (finely grated)
- 2 Tbsps vegetable oil (for frying)
- Basil (for garnish)
Preparation steps
1.
Rinse, pat dry and cut tomatoes in half.
2.
In a bowl, beat eggs. Whisk in sour cream, add parsley and season with salt and pepper.
3.
Heat 1 teaspoon oil in each of two pans. Divide tomatoes between pans and sauté briefly. Divide egg mixture between pans, sprinkle with cheese and reduce heat to low. Cover and cook about 10 minutes. Turn tortillas out onto plates and serve garnished with basil.
