Spanish Omelette with Tomato Sauce | BRUTALLY Delicious Recipe
Recipe Information
Spanish Omelette with Tomato Sauce
Cultural Context
Originating from Spain, the Spanish omelette, or Tortilla Española, is a staple dish, often enjoyed as a tapa or main meal. Traditionally made with simple ingredients like potatoes and eggs, it reflects the resourcefulness of Spanish home cooking. The addition of tomato sauce enhances its flavor, making it a beloved dish not only in Spain but also in various adaptations around the world.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil has a similar flavor profile with a higher smoke point.
eggs
🥗Healthier: egg whites
💰Cheaper: egg substitute
Egg whites reduce cholesterol while maintaining protein.
tomatoes
🥗Healthier: canned tomatoes
💰Cheaper: tomato paste
Canned tomatoes are often more affordable and convenient.
onions
🥗Healthier: leeks
💰Cheaper: scallions
Leeks provide a milder flavor while being cost-effective.
Heat a large fry pan over medium heat and add 120 ml of extra virgin olive oil.
Peel and wash 750 grams of yukon gold potatoes, then cut into small bite-sized pieces about 1/4 inch thick.
Roughly chop 2 medium-sized onions and add to the hot fry pan, sautéing for 3 to 4 minutes until lightly translucent.
Add the sliced potatoes to the fry pan, mixing them around every 3 to 4 minutes while they cook for 20 to 25 minutes until golden and cooked through.
In a separate fry pan, heat 30 ml of extra virgin olive oil over medium heat and add 5 cloves of chopped garlic, sautéing for 20 to 30 seconds until fragrant.
Add 2 and 1/2 grams of sweet smoked Spanish paprika and 0.5 grams of dried thyme to the garlic and mix.
Add 425 grams of tomato sauce to the mixture, season with sea salt and freshly cracked black pepper, and let simmer on low heat.
Crack 6 large eggs into a large bowl, add 8 grams of chopped parsley, season with sea salt and black pepper, and whisk until mixed.
Once the potatoes are cooked, season with sea salt and black pepper, then mix with the egg mixture and let sit for a few minutes.
Heat the same fry pan with low medium heat, adding 15 ml of olive oil.
Add half of the potato and egg mixture to the pan, spreading it evenly, then top with the simmering tomato sauce, leaving a border.
Add the remaining potato and egg mixture on top, ensuring it covers the surface evenly.
After 3 to 4 minutes, flip the omelette using a plate, then cook for another 3 to 4 minutes until the eggs are fully cooked.
Remove the omelette from the heat and slide it onto a serving dish.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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