Zucchini Spanish Tortilla with Smoked Salmon and Horseradish
Nutritional values
(Percentage of daily recommendation)
| Calorie | 285 cal. | (14 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 31.3 μg | (52 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.5 μg | (30 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 577 mg | (14 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 190 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 200 grams potatoes
- 250 grams Zucchini
- 2 Red onions
- 1 bunch Chives
- 3 medium eggs
- 4 Tbsps Whipped cream
- 30 grams freshly grated Parmesan
- salt
- peppers
- Nutmeg
- 3 Tbsps vegetable oil
- 80 grams Smoked salmon
- 40 grams Horseradish (freshly grated)
Preparation steps
Scrub the potatoes thoroughly and cook in boiling salted water for 20 minutes. Trim the zucchini and cut into slices. Peel the onions and cut into cubes. Thinly slice the chives then whisk with the eggs, cream and Parmesan and season with salt, pepper and nutmeg.
Drain the potatoes, peel and slice. Heat the oil in a large frying pan and sauté the potatoes and zucchini over medium heat for 6-8 minutes. Add the onions, sauté briefly and season with salt and pepper.
Pour the egg mixture over the vegetables and cook over low heat for 2-3 minutes. Transfer to a preheated oven at 180°C (approximately 350°F) and cook for 10-15 minutes, until just set in the center.
Transfer the tortilla to a serving plate and cut into serving pieces. Serve with smoked salmon and freshly grated horseradish.
