Tortilla Canapes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 109 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 3.7 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 166 mg | (4 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 73 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 800 grams potatoes
- 1 Bell pepper
- 3 garlic cloves
- 1 onion
- 4 Tbsps olive oil
- thyme (2 tsp chopped)
- rosemary (2 tsp chopped)
- 10 eggs
- 125 milliliters milk
- salt
- freshly ground peppers
- 200 Olives (green, stuffed with red peppers)
- For preparation
- 30 Skewers
Preparation steps
Peel and rinse the potatoes and cut into 3-4 mm (approximately 1/8 inch) thick slices. Rinse the peppers, cut in half, remove the seeds and ribs and dice finely. Peel the garlic and onion and chop finely. Heat the olive oil in a large non-stick pan and lightly fry the garlic and onion. Add the peppers and sauté with the onions, then add the potatoes, cover and continue to cook for about 15-20 minutes over low heat. Cook until the potatoes are almost done, stirring occasionally.
Beat the eggs and add the herbs and milk. Season with salt and pepper, pour over the potatoes, cover and allow to cook over very low heat for about 20 minutes. Turn out the tortilla onto a plate and let cool. To serve, cut into about 30 pieces, top each piece with an olive and secure with a skewer.
