Potatoes for Spanish omelette


These potatoes will help you finish cooking your Spanish omelette in no time at all.

They come peeled, cut into uneven slices, vacuum-packed and steamed, with no added preservatives or allergens.

All you need to do to make a delicious Spanish omelette is heat some oil in a frying pan, add the contents of the bag, cook on a medium heat for 5 minutes, beat the eggs in a bowl, mix with the potatoes and add salt to taste. To finish, mix it all together and leave it cook in the pan.

They can be stored in a refrigerator for up to two months without affecting their quality.


Drain the potatoes first to avoid any splashes. Cover a frying pan with oil and, when hot, empty the drained contents of bag. Heat the potatoes for 5-7 minutes and add salt. Beat 4 or 5 eggs in a bowl and add the previously sautéed potatoes. Mix the ingredients well and cook the Spanish omelette in a well-oiled pan.


450 g packages.