Photo: Lars Blankers
potato and artichoke tortilla
8 ingredients
openrecipes
Everyone has a different idea of what constitutes eating “healthy” or at the very least, in a manner that diametrically opposes the Thanksgiving through New Years gluttony. Some people eschew meat, for others its just red meat, some give up cheese or bread or fat or potatoes — I mean, you name it, there’s a diet out there that promises that swearing it off is the answer to Thin Thighs in Thirty Days or You in a White Bikini in the Bahamas in 56 Days. …You know, just to throw out a totally arbitrary example.
Estimated Nutrition (whole recipe, rough)
499
Calories
17g
Protein
20g
Fat
68g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggs | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- About 4 tablespoons olive oil, plus more if needed
- 1/2 medium-size onion, quartered and thinly sliced
- 1 large boiled Yukon Gold potato, quartered and thinly sliced (a leftover potato works great here)
- 3 marinated artichoke hearts (from a can or jar), rinsed, patted dry, and thinly sliced
- 1/4 cup sliced piquillo peppers or roasted red bell peppers
- 4 large, very fresh eggs, preferably organic
- 2 tablespoons chick stock or broth
- Coarse salt (kosher or sea)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes