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Potatoes and Onion Preparation for Spanish Omelette



In stock

Potatoes and Onion Preparation for Spanish Omelette

(6 customer reviews)


470ml | €9.36 / 1 liter

In stock

La Chinata Potatoes and Onion Preparation for Spanish Omelette is a delicious way to enjoy this traditional recipe in just a few minutes. In addition, it is elaborated with high quality ingredients, including a selection of potatoes and fresh onion, both cooked with our Extra Virgin Olive Oil at a suitable temperature, in order to obtain the perfect texture for this Mediterranean classic.

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It is a very simple dish to prepare, as you only have to beat some eggs and mix them with the preparation. Then you have to put a frying pan on the stove, add a little of EVOO and the preparation. It will be ready in a few minutes.

It can also be use used for making of scramble eggs with our Funghi Porcini in Extra Virgin Olive Oil together with our Regañás with Extra Virgin Olive Oil and 'Picos' with Extra Virgin Olive OilAnd if you like sauces, it combines well with our Alioli with Extra Virgin Olive Oil.

6 reviews for Patatas para Tortilla con Cebolla

  1. Xavier

    The mixture was more of a mashed potato than an omelet mix; in fact, no oil drained as stated in the instructions. The taste was not spectacular either. Bad value for money

  2. Ana

    Great idea

  3. Ana

    To start, the pieces of potatoes are huge and for 4 eggs, which was what the jar recommended, a lot of potato. Apart from this, I expected the taste to be great but it didn't. I will not repeat.

  4. Felix Jose

    If you want a good and fast tortilla the best option

  5. fatima

    Very natural, very rich


    Like homemade, great to make dinner in a minute.

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Potatoes (50%), onion (25%), extra virgin olive oil (20%), salt.

Nutrition Facts per 100g: Calories 1510 kJ/361,2 kcal, Total fat 30,3g, Saturated fat 4,4g, Carbohydrates 19,70g, Sugar 1,1g, Dietary Fibre 3,3g, Protein 2,4g, Salt 0,8g.

Drain the excess olive oil, saving some of it to put it on the pan (covering around 20cm in diameter). Mix the contents with four beaten eggs so that the mixture is homogeneous and add salt and pepper to taste. When the oil is hot, pour the mixture into the pan. Curdle the tortilla to taste, turning it upside down once or twice.

Store in a cool and dry place. Keep away from light and heat sources. Once opened, keep refrigerated and use by 15 days.


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