Potatoes for spanish omelette (Refrigerated -Take away)

 For this recipe, the following elaborations are necessary:

• Cut the potatoes into slices and squares using the vegetable processor (C3 20x20 Square) 
• Brunoise the onion, fry without letting it brown and drain the excess oil. 
• Mix 500 g of raw potatoes, 100 g of fried onion, 8 g of salt and 50 g of extra virgin olive oil. Mix all the ingredients well before placing it in a suitable cooking (20x30) bag. 
• Apply maximum vacuum (1 minute).
• Each bag contains 2 portions. 
• Cook it in the steam oven for 145 minutes at 100% humidity at 100 ºC.
• Chill (core temperature under 10 ºC in less than two hours).
• Store it in the fridge between 0 ºC and 4 ºC. 

REGENERATION 

• Regenerate in the same bag in a thermocirculator or steam oven at 100% humidity at 90 ºC for 15 minutes. 
• In the microwave, 2 minutes at maximum power. 
• On a non-stick pan, where the omelette will be elaborated later.