Vegetable Spanish Tortilla

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Vegetable Spanish Tortilla
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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)
Calorie250 cal.(12 %)
Protein13 g(13 %)
Fat16 g(14 %)
Carbohydrates14 g(9 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A0.3 mg(38 %)
Vitamin D2 μg(10 %)
Vitamin E2.9 mg(24 %)
Vitamin K24.8 μg(41 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.2 mg(14 %)
Folate111 μg(37 %)
Pantothenic acid1.7 mg(28 %)
Biotin21.4 μg(48 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C27 mg(28 %)
Potassium520 mg(13 %)
Calcium120 mg(12 %)
Magnesium37 mg(12 %)
Iron2.5 mg(17 %)
Iodine14 μg(7 %)
Zinc1.9 mg(24 %)
Saturated fatty acids4 g
Uric acid42 mg
Cholesterol276 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
250 grams Cherry tomatoes
200 grams cooked potatoes
100 grams Peas (frozen)
3 Tbsps olive oil
salt
freshly ground peppers
5 eggs
20 grams freshly grated Parmesan
2 Tbsps finely chopped Basil
Basil (for garnish)
How healthy are the main ingredients?
potatoolive oilParmesanBasilsaltegg

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.