Spanish Tortilla with Sun-Dried Tomatoes and Olives
Nutritional values
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 29.8 μg | (50 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 136 μg | (45 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 31 μg | (69 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,070 mg | (27 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 453 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 800 grams waxy potatoes
- salt
- 1 onion
- 1 garlic clove
- 120 grams sun-dried Tomatoes (in oil)
- 60 grams green Olives (pitted)
- 2 Tbsps Caper
- 2 Tbsps vegetable oil
- freshly ground peppers
- 8 eggs
- 4 Tbsps Whipped cream
- 50 grams grated Cheese (such as Manchego)
- 2 Tbsps finely chopped parsley
Preparation steps
Rinse the potatoes and boil in salted water for about 15 minutes. Drain, let cool, peel and cut into thin slices. Peel and finely chop the onion and garlic.
Drain the sun-dried tomatoes, olives and capers. Chop the sun-dried tomatoes and slice the olives. Heat the oil in a deep, ovenproof skillet and sauté the onion and garlic until translucent. Add the sliced potatoes and cook over low heat for about 10 minutes, turning often. Season with salt and pepper.
Preheat the oven to 200°C (approximately 400°F).
Evenly distribute the sun-dried tomatoes, olives and capers over the potatoes. Whisk together the eggs, heavy cream and about half of the parsley until smooth. Season with salt and pepper and pour over the potatoes. Transfer to the oven and bake for about 20 minutes, until golden brown.
Remove from the oven, cut into wedges and garnish with the remaining parsley.
