Iberian Egg and Pork Tart

Name: Iberian Egg and Pork Tart
Total time: 1 h 15 min
Yield: 1
Cuisine: European, Mediterranean, Spanish
Ingredients: 6 Tbsps olive oil; 1 clove garlic cloves (finely chopped); 6 cups mussels (washed and de-bearded, any open mussels discarded); 0.667 cup dry white wine; 1 onion (finely chopped); 1.333 cups Chorizo (finely sliced); 2.5 cups cooked potatoes (finely sliced); 6 eggs; 4 Tbsps chopped parsley

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Health Score:

73 / 100

Difficulty:

moderate

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 15 min.

Ready in

Calories:

3567

calories

Calories

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Nutritional values

1 <none> contains
(Percentage of daily recommendation)

Calorie	3,567 cal.	(170 %)
Protein	262 g	(267 %)
Fat	224 g	(193 %)
Carbohydrates	109 g	(73 %)
Sugar added	0 g	(0 %)
Roughage	7.7 g	(26 %)

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more nutritional values

Vitamin A	2 mg	(250 %)
Vitamin D	124.9 μg	(625 %)
Vitamin E	26.5 mg	(221 %)
Vitamin K	186.7 μg	(311 %)
Vitamin B₁	4.6 mg	(460 %)
Vitamin B₂	5.3 mg	(482 %)
Niacin	91.2 mg	(760 %)
Vitamin B₆	3.2 mg	(229 %)
Folate	818 μg	(273 %)
Pantothenic acid	12.6 mg	(210 %)
Biotin	120.5 μg	(268 %)
Vitamin B₁₂	128.8 μg	(4,293 %)
Vitamin C	153 mg	(161 %)
Potassium	7,543 mg	(189 %)
Calcium	699 mg	(70 %)
Magnesium	679 mg	(226 %)
Iron	77 mg	(513 %)
Iodine	2,232 μg	(1,116 %)
Zinc	42.4 mg	(530 %)
Saturated fatty acids	68.1 g
Uric acid	2,108 mg
Cholesterol	3,375 mg
Complete sugar	17 g

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

omelette

Ingredients: 6 Tbsps olive oil; 1 clove garlic cloves (finely chopped); 6 cups mussels (washed and de-bearded, any open mussels discarded); ⅔ cup dry white wine; 1 onion (finely chopped); 1.333 cups Chorizo (finely sliced); 2 ½ cups cooked potatoes (finely sliced); 6 eggs; 4 Tbsps chopped parsley

How healthy are the main ingredients?

potato olive oil parsley garlic clove onion egg

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Preparation steps

Heat 2 tbsp oil in a wide-based saucepan and fry the garlic for 2-3 minutes. Stir in the mussels and pour over the wine. Mix well, cover and simmer for 8-10 minutes until the mussels have opened. Discard any that have not opened. Remove the opened mussels from their shells.

Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7.

Heat the remaining oil in a large, oven-proof frying pan. Fry the onion until translucent. Add the chorizo, potatoes and mussels and fry briefly.

Whisk the eggs with a little salt, ground black pepper and the parsley. Pour the mixture into the frying pan and mix through the ingredients. Cook on the hob briefly then transfer to the oven and bake for around 20 minutes until golden brown.

To serve, slide onto a plate and cut into slices. Spanish omelettes taste delicious cold as well as hot.

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