Tortilla with Vegetables

Name: Tortilla with Vegetables
Total time: 40 min
Yield: 4
Cuisine: European, Spanish
Ingredients: 400 grams festkochende potatoes; 250 grams Kohlrabi (with leaves)); 150 grams carrots; 1 onion; 4 Tbsps olive oil; 2 Tbsps butter; 4 eggs; 50 milliliters Whipped cream (min. 30% fat content); salt; peppers; 1 pinch freshly ground Nutmeg

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Health Score:

85 / 100

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

Calories:

362

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	362 cal.	(17 %)
Protein	10 g	(10 %)
Fat	26 g	(22 %)
Carbohydrates	22 g	(15 %)
Sugar added	0 g	(0 %)
Roughage	3.5 g	(12 %)

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more nutritional values

Vitamin A	0.9 mg	(113 %)
Vitamin D	1.8 μg	(9 %)
Vitamin E	3 mg	(25 %)
Vitamin K	23.1 μg	(39 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.3 mg	(27 %)
Niacin	5.1 mg	(43 %)
Vitamin B₆	0.3 mg	(21 %)
Folate	108 μg	(36 %)
Pantothenic acid	1.5 mg	(25 %)
Biotin	18.8 μg	(42 %)
Vitamin B₁₂	1.1 μg	(37 %)
Vitamin C	61 mg	(64 %)
Potassium	832 mg	(21 %)
Calcium	96 mg	(10 %)
Magnesium	62 mg	(21 %)
Iron	2.4 mg	(16 %)
Iodine	11 μg	(6 %)
Zinc	1.6 mg	(20 %)
Saturated fatty acids	9.4 g
Uric acid	42 mg
Cholesterol	245 mg
Complete sugar	7 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 400 grams festkochende potatoes; 250 grams Kohlrabi (with leaves)); 150 grams carrots; 1 onion; 4 Tbsps olive oil; 2 Tbsps butter; 4 eggs; 50 milliliters Whipped cream (min. 30% fat content); salt; peppers; 1 pinch freshly ground Nutmeg

How healthy are the main ingredients?

potato Kohlrabi carrot Whipped cream olive oil onion

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Preparation steps

Rinse the potatoes, kohlrabi and carrots. Peel the kohlrabi and cut into 1 cm (approximately 1/4 inch) thick slices. Peel the onion and cut into finely dice.

Heat the olive oil in a large nonstick skillet and saute the potato slices for 3-4 minutes. Add the carrots and kohlrabi and continue to saute for 10 minutes on medium heat. Rinse the kohlrabi leaves, shake dry and place on the vegetables. Beat the eggs with the cream and season with salt, pepper and nutmeg. pPour over the vegetables. Cover and let thicken over low heat until the underside is golden brown. Turn over the tortilla with a plate, slide back into the pan and saute until golden brown on the other side.

Then cut into pieces and serve immediately.