Spanish Potato and Onion Tortilla
30 min 1 serving 770 kcal · 30 g proteinLevel: Beginner
The nutritionist's note
Cooked gently in oil, the potatoes confit rather than fry, which limits fat absorption. Four eggs provide 2.4 µg of B12 — the full daily reference intake.
Ingredients
1 serving
- eggs4 piece · 240 g
- potatoes300 g
- onion100 g
- olive oil25 g
Method
- 1
Slice the potatoes thinly and cook for 12 minutes in the oil over low heat.
- 2
Add the sliced onion and continue for 5 minutes.
- 3
Beat the eggs, season with salt, then stir in the drained potatoes.
- 4
Cook the mixture for 6 minutes over low heat, flip and finish for 4 minutes.
Nutrition facts
per serving
| Energy | 770 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 62 g |
| Fat | 44 g |
| Fibre | 7 g |
| Iron | 5 mg |
| Vitamin B12 | 2.4 µg |
Potential allergens
- eggs
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