Potatoes and Onion Preparation for Spanish Omelette
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.
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 Boletus Edulis in Extra Virgin Olive Oil, together with our Regañás with Extra Virgin Olive Oil and our Picos with Extra Virgin Olive Oil. And if you like sauces, it combines well with our Alioli with Extra Virgin Olive Oil.
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.