Tomato Potato Casserole
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
486
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 486 cal. | (23 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 43.2 μg | (72 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,415 mg | (35 %) | ||
| Calcium | 681 mg | (68 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 15.8 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 Tomatoes
- 8 potatoes
- 1 stalk Leeks
- 1 jar Caper
- 1 cup Sour cream
- 100 grams Yogurt (0.1% fat)
- 1 egg
- salt
- peppers
- 1 Tbsp butter (for the pan)
- 150 grams Shredded cheese
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Grease a baking dish with butter. Rinse the tomatoes, remove the stalk and cut into slices.
2.
Peel the potatoes and cut into slices. Halve the leek, rinse and cut into pieces. Lightly salt the vegetables. Drain the capers. Layer all the vegetables in the baking dish.
3.
Mix the sour cream, yogurt and egg. Season with pepper and pour over the vegetables. Sprinkle with cheese and bake for about 40 minutes. Serve warm.
