Potato Omelette

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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
230
calories
Calories
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie230 cal.(11 %)
Protein11 g(11 %)
Fat15 g(13 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage1.3 g(4 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0.3 mg(38 %)
Vitamin D2 μg(10 %)
Vitamin E2.6 mg(22 %)
Vitamin K26.7 μg(45 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.2 mg(14 %)
Folate73 μg(24 %)
Pantothenic acid1.5 mg(25 %)
Biotin18.4 μg(41 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C22 mg(23 %)
Potassium459 mg(11 %)
Calcium77 mg(8 %)
Magnesium29 mg(10 %)
Iron2.1 mg(14 %)
Iodine11 μg(6 %)
Zinc1.5 mg(19 %)
Saturated fatty acids3.5 g
Uric acid19 mg
Cholesterol274 mg
Complete sugar2 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
3 boiled potatoes
5 eggs
2 Tbsps freshly chopped parsley
1 Tbsp freshly grated Parmesan
1 Tomato
Extra-virgin olive oil
salt
freshly ground peppers
How healthy are the main ingredients?
parsleyParmesanpotatoeggTomatoolive oil
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Preparation steps

1.

Peel the potato and slice 1 cm (approximately 1/2 inch) thick. Rinse the tomato, remove the stem, peel, remove seeds and cut into pieces. Season the eggs with salt and pepper and whisk vigorously. Add the parmesan, tomatoes and parsley and mix well.

2.

Heat 1 tablespoon oil in a large pan and fry the potato slices briefly, then whisk in the eggs. Allow the egg to set, then place a sufficiently large plate on top the pan, turn the pan upside down quickly (while holding the plate well, so that nothing falls out) and flip onto the plate. Then slide the eggs back into the pan and brown the other side. Slide the eggs onto a round plate, cut into pieces and serve immediately.

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