Mix for Spanish Tortilla with Extra Virgin Olive Oil. Convenience and time-saving.
How to use: Beat 6 eggs and keep them on the side. | Heat all the contents (potatoes, onion and oil) in a pan, once hot, drain off the excess oil. | Mix the potatoes and the onion with the beaten eggs and wait a few minutes. | Pour the mixture into a hot a pan with a dash of oil. | Set the omelette and turn it upside down. | Ready!
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Potatoes (60%), sunflower oil, onion (11%) extra virgin olive oil (5%), salt (1%)
No additives or preservatives.
Allergy advise: See ingredients in bold.
Net Weight: 660g.
Origin: Navarra, Spain.
Store in a cool and dry place. Once opened keep in the fridge and consume within 4 days.
Typical Values per 100g
of which saturates 3.6g
of which sugars 0.61g
Due to the exceptionally busy time of the year, orders placed after 1pm on Tuesday 21st are not guaranteed for delivery before Christmas.