Tortilla cake

Method

1. Make four thin omelettes of two eggs each, all the same diameter: portobello with onion and chives; potato with onion; courgette with onion and thyme; and spinach with onion, garlic, thyme and Emmental.
2. Let the omelettes cool slightly.
3. Build the cake by stacking the omelettes and spreading a thin layer of mayonnaise on each.
4. Decorate with mayonnaise mixed with chopped chives and halved cherry tomatoes.
5. Serve cold or at room temperature.

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 410 g	100 g	% IR*	Share
Energy	400 kcal	98 kcal	20 %
Fat	24 g	5.9 g	34 %
of which saturates	6.8 g	1.7 g	34 %
Carbohydrate	27 g	6.6 g	10 %
of which sugars	6.1 g	1.5 g	7 %
Fibre	5.2 g	1.3 g	—
Protein	19 g	4.6 g	38 %
Salt	1.5 g	0.4 g	26 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Portobello mushrooms: 80 g per serving
• Onion: 40 g per serving
• Potato: 100 g per serving
• Courgette: 60 g per serving
• Spinach: 40 g per serving
• Grated Emmental cheese: 20 g per serving
• Mayonnaise: 10 g per serving
• Extra virgin olive oil: 5 g per serving
• Salt: 1 g per serving

Photos