Vegetarian Potato Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 204 μg | (340 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 290 μg | (97 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 27.5 μg | (61 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 110 mg | (116 %) | ||
| Potassium | 1,795 mg | (45 %) | ||
| Calcium | 291 mg | (29 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 15 g |
Ingredients
Preparation steps
Peel the potatoes, cut into small cubes and cook in boiling salt water for about 10 minutes. Drain in a sieve and let cool. Rinse the leeks and cut into rings. Cook the leeks in boiling salt water for 3-4 minutes and drain. Peel and chop the onions. Rinse the spinach, drain and cut into strips.
Preheat the oven to 180°C (approximately 350°F). Saute the onions in hot oil until soft. Add the spinach and saute, stirring constantly. Add the potatoes and leeks. Season with salt, pepper and nutmeg. Pour the vegetables into a baking dish. Mix the eggs and milk. Season to taste and pour over the vegetables.
Rinse the tomatoes. Drain the mozzarella. Slice the tomatoes and mozzarella. Distribute the tomatoes and mozzarella onto the casserole. Bake for about 35 minutes. Remove from the oven and serve hot.
