Vegetable and potato tortilla

- Potatoes
Difficulty: Medium

Prep Time

15 Minutes
Cook Time

45 Minutes
Serving

6

PREPARATION

Boil 7 potatoes in salted water for 20 minutes. Quarter the pre-cooked potatoes and slice them. Peel and finely dice the onions. Halve the peppers, remove the seeds and dice them finely. Cut the spring onions into thin slices. Heat the olive oil in a non-stick frying pan and fry the onions until golden brown. Add the peppers, spring onions and potatoes and fry for approx. 4 minutes. Season with salt and pepper. Whisk the eggs and water together, season with salt and pepper and pour over the vegetables. Then leave to simmer for 15 minutes over a medium heat.

50 mg exchange (IT,UK)

25 mg exchange (DK)

20 mg exchange (FR,PT)

How many grams of recipe should I take to get 1 PKU Exchange depending on the exchange system I use

Ingredients

Vegetable and potato tortilla

7 medium potatoes, peeled (400 g)

4 tbsp olive oil

2 medium onions (180 g)

1 medium red pepper, seeded (200 g)

4 spring onions (100 g)

1/2 tsp salt

pepper

3 medium-sized chicken eggs

3 tbsp water

Nutrition

per serving:

Daily Value*
Kcal: 172
Protein: 5,1 g
Fibre: 2,9 g

Vegetable and potato tortilla

PREPARATION

50 mg exchange (IT,UK)

25 mg exchange (DK)

20 mg exchange (FR,PT)

Ingredients

Vegetable and potato tortilla

Nutrition

per serving:

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