Tortilla Frittata and Mexican Salsa
Nutritional values
(Percentage of daily recommendation)
| Calorie | 850 cal. | (40 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 13.4 mg | (112 %) | ||
| Vitamin K | 62.6 μg | (104 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 280 μg | (93 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 48.9 μg | (109 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 195 mg | (205 %) | ||
| Potassium | 1,934 mg | (48 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 133 mg | (44 %) | ||
| Iron | 6.1 mg | (41 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 17.4 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 548 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the salsa
- 700 grams ripe Tomatoes
- 3 garlic cloves
- 2 Red chili peppers
- 2 Tbsps olive oil
- 3 Tbsps Tomato paste
- 150 milliliters Vegetable broth
- salt
- freshly ground peppers
- dark balsamic vinegar (to taste)
- For Frittata
- 700 grams waxy potatoes
- 250 grams Corn (canned)
- 1 bunch Chives
- 2 yellow Bell pepper
- 10 eggs
- 150 milliliters milk
- 2 Tbsps vegetable oil
- 200 grams Tortilla chip
- Fat (for the pan)
Preparation steps
For salsa, blanch tomatoes, peel, quarter, core and cut into small cubes. Peel garlic and finely chop. Rinse chile peppers in half lengthwise, remove seeds and finely chop.
In a saucepan, heat oil and sauté garlic with chile peppers. Add tomatoes, stir in tomato paste and deglaze with broth. Add salt and pepper and let simmer over medium heat for 10 minutes. Season to taste with vinegar. Preheat the oven to 180°C (approximately 350°F).
For the frittata, peel potatoes, rinse and cut into thin slices. Drain corn well through a sieve. Rinse chives and cut into rolls. Rinse bell peppers, cut in half, remove seeds and cut into small cubes. Mix eggs and milk together in a bowl and season with chives, salt and pepper.
Sauté potato slices in a hot pan with oil and alternate layers with tortilla chips, diced bell peppers, corn and some of the salsa in 4 ovenproof, greased ramekins (each about 10 cm (approximately 4 inch) diameter) and pour the egg-milk mixture over. Bake in preheated oven about 20-25 minutes until golden brown. Serve immediately with remaining salsa.
