Spanish Potato Tortillas
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
396
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 46.4 μg | (77 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 87 mg | (92 %) | ||
| Potassium | 764 mg | (19 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 248 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Peel the onions and potatoes and cut into thin slices. Rinse bell peppers, cut in half, remove seeds and ribs and dice.
2.
Rinse the parsley, shake dry, pluck leaves and chop finely.
3.
Peel the sausage and cut into slices.
4.
Heat the oil in a skillet and cook the potatoes and onions covered over low heat for about 10 minutes. Add sausage and diced peppers and cook for another 8 minutes. Beat the eggs. Season with salt and pepper. Stir in the parsley and pour over the vegetables. Let cook and begin to brown. When firm, use a lid or plate to help flip the tortilla. Cook on the second side until brown and cooked through. Serve in slices, warm or cold.
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