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Spanish tortilla

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We start by frying potato slices in olive oil (good fats! so, health, right?) till lightly crisped and golden, then cook down a mass of sliced onions until soft and sweet. We season the mix and flavour it with paprika, then whip cream and fold it through whisked free-range eggs. Finally, we combine the egg mix and vegetables and snap-freeze it, ready for you to cook to golden loveliness.

Potato, onion, free-range egg, cream, olive oil, paprika, salt, pepper.
CONTAINS:
Dairy, Egg.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 LARGE (ONE TORTILLA)
ENERGY7339.3kj
PROTEIN65.6g
FAT TOTAL116.2g
- SATURATED39.9g
CARBS102.9g
- SUGARS14.7g
SODIUM2244.3mg
Large:
Serves four adults with accompaniments.
Serve for breakfast with some fried Pino's chorizo slices, avocado and diced tomatoes or turn it into a light lunch or supper with capsicum relish, aioli and a leafy salad. Great warm from the pan or at room temperature.

Frozen product. Once defrosted, cook and consume within 48 hours.

Please note: this product contains raw eggs and should be fully cooked before consumption.

TO COOK: Defrost fully before cooking.  Heat a 24cm non-stick frying pan over medium-high heat. Add 2 teaspoons olive oil and pour in the tortilla mix. Spread the potatoes out into one even layer, and cook for 3-4 minutes, or until just starting to set around the edges. Place into a preheated 180C oven and cook for a further 10-12 minutes or until puffed and golden. Remove from the oven and allow to cool for 2 minutes before carefully placing a large plate over the top of the frying pan and inverting to serve.