- Made with piquillo peppers
- All natural, no preservatives
- Classic recipe
- Convenient and delicious
- Frozen, shipped with dry ice
- Size - 2 x 1.1 pounds
A wedge of tasty Tortilla Española potato omelet can warm up your day! The comforting flavor of this classic Spanish dish is popular across the country, and is served at almost any restaurant or café. Made from potatoes, eggs and piquillo peppers, you can serve these tortillas as a snack or tapa. If you are short on time, they are great as a delicious last minute meal.
Produced in Navarra by Alinaco, our tortillas are made from the freshest, all natural ingredients, and they taste as good as you would eat at a café in Madrid. Because they are fully cooked, you can heat a tortilla and enjoy it in just a few minutes. They are well packaged, so they can be stored in the freezer until you are ready to prepare.
Cooking a tortilla from scratch is a lot of fun, but can take the better part of an hour and takes some practice to make correctly. With our pre-made tortillas you will be enjoying a true Spanish tortilla Espanola in just a few minutes!
Potato (52%), pasteurized liquid egg, red piquillo peppers(7%), onion ((7%)(fried onion, olive oil and salt), sunflower oil, olive oil, salt, modified starch, powdered egg, stabilizer (E-410 & E-412) and flavour. Contains egg. No preservatives or artificial additives.
Serving size 1/4 omelet (125g). Servings per container about 4. Calories 210. Calories from fat 150. Total fat 16g (25%), saturated fat 2g (10%), cholesterol 175mg (58%), sodium 330mg (14%), total carbohydrates 10g (3%), dietary fiber 2g (7%), protein 7g, vitamin A 0%, vitamin C 2%, calcium 2%, iron 6%. * Percent Daily Values are based on a 2,000 calorie diet.
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Customer ReviewsAverage rating from 3 reviews Write a review
"The Omelets were fine, but just a little dry."
Earl Buchanan - Brooksville, FL - Dec 21, 2014
"it is excellent"
Raquel Paredes - New York, NY - Oct 17, 2014
"Very good and authentic. Worth the price of ordering and shipping."
Lee - Honolulu, Hawaii - Jan 14, 2013