Zucchini Spanish Tortilla with Smoked Salmon and Horseradish

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Zucchini Spanish Tortilla with Smoked Salmon and Horseradish
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Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
364
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories364 kcal(17 %)
Protein22.61 g(23 %)
Fat22.44 g(19 %)
Carbohydrates20.89 g(14 %)
Roughage3.91 g(13 %)
Vitamin A202.8 mg(25,350 %)
Vitamin D1.45 μg(7 %)
Vitamin E5.3 mg(44 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.43 mg(39 %)
Niacin6.53 mg(54 %)
Vitamin B₆0.49 mg(35 %)
Folate72.98 μg(24 %)
Pantothenic acid0.9 mg(15 %)
Biotin2.83 μg(6 %)
Vitamin B₁₂4.61 μg(154 %)
Vitamin C29.44 mg(31 %)
Potassium797.08 mg(20 %)
Calcium162.58 mg(16 %)
Magnesium51.65 mg(17 %)
Iron1.22 mg(8 %)
Iodine43.5 μg(22 %)
Zinc1.12 mg(14 %)
Saturated fatty acids6.94 g
Cholesterol168.25 mg

Ingredients

for
4
Ingredients
200 grams potatoes
250 grams zucchini
2 Red onions
1 bunch Chives
3 medium eggs
4 tablespoons Whipped cream
30 grams freshly grated Parmesan
salt
peppers
Nutmeg
3 tablespoons vegetable oil
80 grams Smoked salmon
40 grams Horseradish (freshly grated)
How healthy are the main ingredients?
zucchinipotatoWhipped creamHorseradishParmesanChives

Preparation steps

1.

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.

2.

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.

3.

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. 

4.

Transfer the tortilla to a serving plate and cut into serving pieces. Serve with smoked salmon and freshly grated horseradish.