Potato Tortilla Bites
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
374
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 118 μg | (39 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 930 mg | (23 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.1 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 327 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 Tbsps olive oil
- 26 ozs potatoes (thinly sliced)
- 1 large, red Bell pepper (seeeds removed, chopped)
- 2 cloves garlic cloves (crushed)
- 2 Tbsps dry white wine
- 6 large eggs
- 1 Tbsp chopped parsley
- salt
- peppers
Preparation steps
1.
Heat 4 tablespoons of the oil in a large square frying pan.
2.
Add the potatoes, pepper and garlic and ccok gently for 10 minutes turning occasionally.
3.
Add the wine and continue to cook, turning occasionally for a further 10 minutes until the potatoes are tender.
4.
Whisk the eggs in a large bowl then stir the potato mixture and parsley into the eggs and season to taste with salt and pepper.
5.
Heat the remaining oil in the frying pan and add the potato and egg mixture.
6.
Cook over a low heat for 10-15 minutes, until the mixture is almost set.
7.
Using a large dinner plate, carefully turn the omelette over and cook on the other side for a further 2-3 minutes until lightly golden.
8.
Turn out and cut into squares to serve hot or cold.
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