Potatoes for spanish omelette (Refrigerated -Take away)

3 h
Suitable for vegans
Cuisine type: Vegan cuisine
Temperature: Hot
Conservation technique: Pasteurization
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Peeled potato omelette 1.25 kg
Onion 0.375 kg

 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. 


  • 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)
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.