Tortilla with Potatoes and Chorizo
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
484
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 484 kcal | (23 %) | ||
| Protein | 24.68 g | (25 %) | ||
| Fat | 28.55 g | (25 %) | ||
| Carbohydrates | 33.67 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.76 g | (16 %) |
more nutritional values
| Vitamin A | 301.29 mg | (37,661 %) | ||
| Vitamin D | 4.08 μg | (20 %) | ||
| Vitamin E | 9.12 mg | (76 %) | ||
| Vitamin B₁ | 0.41 mg | (41 %) | ||
| Vitamin B₂ | 0.63 mg | (57 %) | ||
| Niacin | 5.78 mg | (48 %) | ||
| Vitamin B₆ | 0.59 mg | (42 %) | ||
| Folate | 111.27 μg | (37 %) | ||
| Pantothenic acid | 0.54 mg | (9 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 2.95 μg | (98 %) | ||
| Vitamin C | 80.57 mg | (85 %) | ||
| Potassium | 1,050.68 mg | (26 %) | ||
| Calcium | 41.65 mg | (4 %) | ||
| Magnesium | 41.85 mg | (14 %) | ||
| Iron | 2.09 mg | (14 %) | ||
| Iodine | 106.94 μg | (53 %) | ||
| Zinc | 1.75 mg | (22 %) | ||
| Saturated fatty acids | 8.14 g | |||
| Cholesterol | 341 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams waxy potatoes
- salt
- 2 red Bell pepper
- 1 onion
- 1 garlic clove
- 150 grams Chorizo
- 2 Tbsps olive oil
- 8 eggs
- 2 Tbsps finely chopped parsley
- freshly ground peppers
Preparation steps
1.
Rinse the potatoes and boil in salted water for about 20 minutes. Drain, peel, allow to cool and then cut into small cubes.
Rinse, halve and trim the bell peppers and cut into strips. Peel the onion and garlic and chop finely.
2.
Cut the chorizo into slices and sauté for 2-3 minutes in some oil in a non-stick pan. Remove from the pan and add the onion, garlic, potatoes and bell peppers. Sauté in the fat for about 10 minutes over low heat while stirring.
3.
Return the sausage back to the pan.
Whisk the eggs with the parsley, pour over the vegetables and season with salt and pepper. Cook over medium heat for 4-5 minutes until browned. Turn the tortilla over using a plate and cook the other side for 4-5 minutes until golden brown.
4.
Serve cut into pieces.
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