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.
| LARGE (ONE TORTILLA) | |
| ENERGY | 7339.3kj |
| PROTEIN | 65.6g |
| FAT TOTAL | 116.2g |
| - SATURATED | 39.9g |
| CARBS | 102.9g |
| - SUGARS | 14.7g |
| SODIUM | 2244.3mg |
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.
