Spanish Omelet in Onion Sauce | One of Spain's most Underrated Recipes

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil provides healthy fats while being versatile.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories and suitable for vegetarians.

Heat a 10-inch non-stick fry pan over medium heat and add 1/3 cup of extra virgin olive oil (90 ml).

Roughly chop 1 medium-sized onion and add it to the hot fry pan, mixing it around to coat in the olive oil.

Cut 2 medium-sized potatoes (500 g) into bite-sized pieces that are 1/4 inch thick.

After sautéing the onion for 3 to 4 minutes, add the sliced potatoes to the pan and mix them around to coat in the olive oil, stirring every 2 to 3 minutes.

After about 20 minutes, check the potatoes for doneness by piercing them with a toothpick. Season with sea salt and black pepper, then transfer to a bowl with the whisked eggs and mix until well combined.

Let the mixture sit for a few minutes to develop flavors. Heat the same fry pan over low medium heat and drizzle in 1 tbsp of extra virgin olive oil (15 ml).

Add the potato and egg mixture to the hot fry pan, ensuring it coats the entire surface in a flat layer. Cook for 3 to 4 minutes without mixing.

Run a spatula around the edges to ensure the omelet is not sticking. Use a plate to flip the omelet, then slide it back into the pan and compact it from the edges towards the center, cooking for another 3 to 4 minutes until just cooked through.

Remove the omelet from the heat and set aside. Heat a large fry pan over medium heat and add 2 tbsp of extra virgin olive oil (35 ml).

Add 1 finely chopped medium-sized onion and 4 roughly chopped cloves of garlic to the pan, mixing continuously for 3 to 4 minutes until the onions are slightly translucent.

Add 1 tbsp of all purpose flour (8 g) and cook for 2 minutes to eliminate the raw flavor.

Pour in 1/2 cup of dry white wine (120 ml) and cook for 2 to 3 minutes until a paste-like texture forms and the alcohol has cooked off.

Add 1 1/2 cups of vegetable broth (360 ml), 1/4 teaspoon of saffron threads, and 1 bay leaf. Mix and simmer for 4 to 5 minutes until a slightly creamy sauce forms.

Season the sauce with sea salt and black pepper, then lower the heat. Cut the omelet into four pieces and add them to the simmering sauce, spooning some sauce over each piece.

Simmer for 1 to 2 minutes until the omelet is heated through. Remove from heat and serve topped with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens