Vegetable Spanish Tortilla
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Calories:
250
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 520 mg | (13 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 276 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse and halve the tomatoes. Peel the potatoes and dice. Thaw the peas.
2.
In a large frying pan, heat 1 tablespoon olive oil and sauté the potatoes for about 5 minutes. Remove from the pan, season and set aside. Whisk the eggs then mix in the potatoes, tomatoes, peas, Parmesan and basil. Season with salt and pepper.
3.
Add the remaining oil to the pan. Add the egg and vegetable mixture, cover and cook for 6-7 minutes over medium heat. Remove from the pan and serve garnished with basil.
