Ingredients:
Apples (57%), Sugar, Onion (21%), Cider Vinegar, Sultanas [Sultanas, Sunflower Oil], Stem Ginger [Ginger, Sugar], Raisins [Raisins, Sunflower Oil], Garlic Puree, Salt, Mixed Ground Spices (0.5%).
Suitable for vegetarians.
Prepared in premises where mustard, egg, milk, soya, sulphites and gluten are used.
Nutritional Information Typical Values per 100g
| Energy (kJ) | 526 |
| Energy (kcal) | 125 |
| Fat (g) | 0 |
| of which saturates (g) | 0 |
| Carbohydrate (g) | 31 |
| of which Sugars (g) | 30 |
| Protein (g) | 0.5 |
| Salt (g) | 0.4 |
Refrigerate after opening and consume within 4 weeks.
300g ℮
Fruit Statement:
N/A
Sugar Statement:
N/A
| Time: | 1 hr |
| Difficulty: | Medium |
| Serves: | 4-6 |
Spanish Tortilla
Slowly cook the onions for about 15 minutes on a low heat in the oil and butter until soft. Add the chopped potatoes to the onions and fry for a further 15-20 minutes. Once the potatoes become soft, crush two cloves of garlic into the frying pan. In a bowl beat the eggs before adding to them the Wyke Farms Vintage Cheddar and a spoonful of The Bay Tree's spiced apple & onion chutney. Add the egg mixture to the frying pan. Gently cook the tortilla for a further 20 minutes until the edges and base of it are golden brown and the top is set. To turn the tortilla slide it onto a plate, place another plate on top of the tortilla and turn the whole thing over. Place the tortilla back in the pan, scatter it with chopped parsley and continue cooking. Once golden brown leave the tortilla to cool before cutting and placing in your picnic basket!
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