Tomato and Chorizo Torte

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Tomato and Chorizo Torte
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
124
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie124 kcal(6 %)
Protein7.18 g(7 %)
Fat9.41 g(8 %)
Carbohydrates1.14 g(1 %)
Sugar added0 g(0 %)
Roughage0.13 g(0 %)
Vitamin A153.78 mg(19,223 %)
Vitamin D1.55 μg(8 %)
Vitamin E3.52 mg(29 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.22 mg(20 %)
Niacin0.96 mg(8 %)
Vitamin B₆0.05 mg(4 %)
Folate29.28 μg(10 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.48 μg(1 %)
Vitamin B₁₂1.08 μg(36 %)
Vitamin C1.59 mg(2 %)
Potassium63.42 mg(2 %)
Calcium104.38 mg(10 %)
Magnesium4.96 mg(2 %)
Iron0.18 mg(1 %)
Iodine40.75 μg(20 %)
Zinc0.44 mg(6 %)
Saturated fatty acids4.25 g
Cholesterol136.17 mg
Author of this recipe:

Ingredients

for
1
Ingredients
butter (for the dish)
8
¼ cup
1 cup
grated Cheese (e. g. Emmental)
2 cloves
garlic (pressed)
Nutmeg (freshly grated)
1 cup
cherry tomatoes (halved)
1 cup
Chorizo (sliced)
How healthy are the main ingredients?
egggarlicNutmegtomato

Preparation steps

1.
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a round, flat dish with butter.
2.
Whisk the eggs, cream and cheese together and add the garlic. Season with salt, ground black pepper and nutmeg.
3.
Arrange roughly half the tomatoes and chorizo slices in the base of the dish and pour the egg and cream mixture over the top. Lay the remaining tomato halves and chorizo slices on top and press down gently into the mixture.
4.
Bake in the oven for approx. 30 minutes until golden brown.