Declared allergens
This product declares Egg.
Declared on pack via Open Food Facts · updated 21 Mar 2026
Tortilla fraiche au jambon ibérique
Greenveil's read: consider avoiding. Food health critical · 3 additives of concern.
- Critical
Allergens
- Egg
Declared on pack via Open Food Facts · updated 21 Mar 2026
Why it's rated this way
3 additives on this label are on our additives-of-concern list.
Sodium nitriteHigh concernForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Potassium nitrateModerate concernReducible to nitrite; nitrosamine precursor in cured meats.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Reducible to nitrite; nitrosamine precursor in cured meats.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
CarrageenanMinor concernDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- What it is
- Its role isn't recorded in our data yet.
- Why it's flagged
- Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- Regulatory basis
- Greenveil's curated additives-of-concern list, which cites the authority behind each entry.
- How sure we are
- High confidence. Matched by the additive code declared on the label.
Ingredients
- Oeuf' acidifiants14.4%No flag
- E33014.4%No flag
- Preservative5.5%No flag
- E2025.5%No flag
- Eqii5.5%No flag
- Garden peas10%No flag
- Jambon ibénque7.5%No flag
- Ham4.4%No flag
- Preservative0.7%No flag
- E2500.7%High
Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- E2520.7%Moderate
Reducible to nitrite; nitrosamine precursor in cured meats.
- Antioxidant0.6%No flag
- E3160.6%No flag
- Huile d'olive' sel0.9%No flag
- Stabiliser0.7%No flag
- E4070.3%Low
Degraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
- E4150.2%No flag
- E4100.2%No flag
- Mode d'emploi0.7%No flag
- Four micrO-0ndes 800w0.7%No flag
- Sans sortir l'OmeIette de l'emballage0.7%No flag
- Perforer le plastique supérieur et réchauffer à puissance maximale Pendant a minutes0.7%No flag
- Découper dans son assiette et servir0.7%No flag
- A la poêle0.4%No flag
- Retirer l'omelette de son emballage0.4%No flag
- La poser dans une poêle légèrement huilée sur un feu moyen et réchauffer 2‚5 minutes de chaque côté0.2%No flag
- Emballé sous atmosphère protectrice0.1%No flag
- Maintenir le produit entre OOC et 40C<0.1%No flag
- Consommation<0.1%No flag
- Lot<0.1%No flag
- Plat préparé réfrigeréNo flag
- Une fois ouvertNo flag
- Consommer\e produit dans les 24h<0.1%No flag
Show original label text
pommes de terre (41%), oeuf pasteurisé, (oeuf' acidifiants E-330, conservateurs E-202 et EQII), petits-pois (10%), jambon ibénque (7,5%) (jambon, sel, conservateur E-250 et E-252, antioxydant E-316 et Sucre), oignon frit (oignon, huile d'olive' sel et jus de citron), huile de tournesol, huile d'olive, sel et stabilisants (E-407, E-415, E-410). Mode d'emploi : Four micrO-0ndes 800w : Sans sortir l'OmeIette de l'emballage, perforer le plastique supérieur et réchauffer à puissance maximale Pendant a minutes, découper dans son assiette et servir. A la poêle : Retirer l'omelette de son emballage, la poser dans une poêle légèrement huilée sur un feu moyen et réchauffer 2,5 minutes de chaque côté. Emballé sous atmosphère protectrice. Maintenir le produit entre OOC et 40C. consommation / lot :(voiremballage). Plat préparé réfrigeré. Une fois ouvert, consommer\e produit dans les 24h.
Alerts
Food health
Nutrition profile and additives of concern
Contains additive of concern
- Sodium nitriteForms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
- Potassium nitrateReducible to nitrite; nitrosamine precursor in cured meats.
- CarrageenanDegraded carrageenan, and in some animal/in-vitro studies food-grade carrageenan, are linked to intestinal inflammation; human evidence is limited and contested.
Per-ingredient concern · chemical identity, not food safety
What drives this
- Olive OilHigh concern
- SaltModerate concern
- Sunflower OilLow concern
3 of 6 ingredients not yet assessed · Show allHide
Alternatives
No lower-concern alternatives are available for this product yet.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
Trust & sources
Where this product data comes from
How we assembled this record: source coverage, image cache state, review state, and the active product version.
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Ingredient content
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