Potatoes for spanish omelette (Refrigerated -Take away)
3 h

Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Elaboration
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.
Nutritional information (1 portion)
Energy
460.28
kcal
Carbohydrates
47.36
g
Proteins
7.2
g
Lipids
25.61
g
Fiber
5.68
g
Saturates
3.69
g
Monounsaturated fatty acids
17.38
g
Polyunsaturated fatty acids
3.01
g
Cholesterol
0.0
mg
Calcium
100.61
mg
Iron
2.52
mg
Zinc
0.75
mg
Vitamin A
0.0
ug
Vitamin C
57.83
g
Folic acid
40.8
ug
Salt (Sodium)
1571.5
mg
Sugars
2.25
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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