Tortilla with Spinach
Tortilla with spinach - The Spanish classic: Always a hit with guests.
Healthy, because
Even smarter
Nutritional values
Spinach provides us with a lot of iron - the trace element is important for blood formation and oxygen transport in the blood. Eggs score points with the fat-soluble vitamins E, D, K and A. The latter is important for healthy eyes.
The tortilla also tastes really good cold and is a great low-carb snack for in between or for the lunch break.
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 345.9 μg | (577 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 213 μg | (71 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 26.9 μg | (60 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 118 mg | (124 %) | ||
| Potassium | 895 mg | (22 %) | ||
| Calcium | 165 mg | (17 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 282 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 350 grams Spinach
- salt
- 1 Red Bell pepper
- 1 yellow onion
- 2 garlic cloves
- 50 grams almonds
- 5 eggs
- 100 milliliters mineral water
- peppers
- Nutmeg
- 1 Tbsp Ghee (clarified butter; 15 grams)
Preparation steps
Rinse spinach, spin dry and blanch in boiling salted water for 1 minute. Drain, rinse in cold water and squeeze out water.
Rinse bell pepper, trim and cut into cubes.
Peel onion and garlic and chop finely. Coarsely chop almonds.
Whisk eggs with mineral water. Season with salt, pepper and freshly grated nutmeg.
Melt ghee in a high-sided, oven-proof skillet. Add onion and garlic and cook until soft over medium heat, 1-2 minutes. Add bell pepper and spinach and pour in the egg mixture. Add almonds and cook for 2 minutes.
Transfer tortilla to a preheated oven and bake at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F/convection 350°F) until golden brown, 10-15 minutes.
Remove from skillet and cut into pieces before serving.
