Zucchini Potato Tortilla
Zucchini Potato Tortilla - Simple Spanish-inspired recipe from a country kitchen - very tasty!
Healthy, because
Even smarter
Nutritional values
This tortilla is packed with important vitamins, minerals and trace elements. The combination of eggs and potatoes also provides high-quality protein.
In Spain, the potato tortilla is not only eaten with ham, depending on the region, but with shrimp, vegetables, or the traditional way with potatoes and eggs.
(Percentage of daily recommendation)
| Calorie | 395 cal. | (19 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 31.7 μg | (53 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 34.7 μg | (77 %) | ||
| Vitamin B₁₂ | 2.8 μg | (93 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 749 mg | (19 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 490 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 potatoes (approximately 6 ounces)
- 1 Zucchini (about 9 ounces)
- 1 garlic clove
- 2 onions
- 3 slices Serrano ham (or Prosciutto)
- 2 Tbsps olive oil
- salt
- peppers
- 4 eggs
Kitchen utensils
Preparation steps
Rinse potatoes, cook in boiling salted water about 15-20 minutes, then peel and cut into 1-inch cubes. While the potatoes are cooking, rinse zucchini, trim and cut into approximately 1/2 inch cubes. Peel garlic and onions and finely chop.
Cut ham into thin strips.
Heat oil in a pan and fry onions and garlic over medium heat until translucent, 1 minute. Add potato and zucchini cubes and fry 4 minutes while stirring, until golden brown. Season with salt and pepper.
Beat eggs in a bowl and season lightly with salt and pepper. Pour into the pan, sprinkle with ham strips and cook for 3 minutes at medium heat to slightly thicken, stirring carefully.
Turn the tortilla. Unmold on a plate and slide back into the pan. Cook another 4 minutes. Serve tortilla cut into pieces.
