Spanish Potato Tortilla
(1 vote)
(1 vote)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
479
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 36.9 μg | (62 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 29.8 μg | (66 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 634 mg | (16 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 454 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse, peel and cut potatoes into 1/2 cm (approximately 1/4 inch) cubes.
2.
Peel and finely chop onion.
3.
Fry potato cubes in hot oil, stirring, about 5 minutes. Add onion and cook 5 minutes more.
4.
Whisk eggs with milk and cream, season with salt and pepper and stir in parsley.
5.
Pour egg mixture over potatoes and cook over low heat until the underside is lightly browned.
6.
Flip tortilla onto a large lid and slide back into the pan. Cover and cook about 5 minutes more.
7.
Slide tortilla from the pan, slice and serve as an appetizer with a glass of sherry, if desired.
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