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

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat a 10-inch (25 cm) nonstick pan over medium heat and add 1/3 cup (90 ml) olive oil.
2. After a couple of minutes, add the chopped onion and stir into the oil. After 4 minutes, add the sliced potatoes. Stir them together, then stir every 2 to 3 minutes.
3. Meanwhile, crack the eggs into a large bowl, season with salt and pepper, and whisk.
4. When the potatoes are just cooked through (about 20 minutes; a toothpick should slide through easily), season with salt and pepper, stir, then transfer the potatoes into the bowl with the eggs and mix.
5. Heat the same pan over low-medium heat and add 1 tbsp (15 ml) olive oil.
6. After a couple of minutes, pour in the potato and egg mixture, spreading it across the whole surface in a flat layer.
7. After 3 to 4 minutes, loosen the outer edges with a spatula. Place a plate slightly smaller than the pan over the omelet, flip the pan onto the plate, then slide the omelet back into the pan. Press it from the edges toward the center and cook 3 to 4 more minutes until the eggs are set, then remove from heat and set aside.
8. Make the sauce: heat a large pan over medium heat and add 2 tbsp (30 ml) olive oil.
9. After a couple of minutes, add the chopped onion and garlic and stir constantly. After 3 to 4 minutes, add the flour and stir constantly for 2 minutes.
10. Add the white wine and keep stirring for 2 to 3 minutes. Then add the broth, saffron and bay leaf, and stir gently for 4 to 5 minutes until the sauce is slightly creamy. Season with salt and pepper, stir, then lower to low heat.
11. While the sauce simmers, cut the omelet into 4 evenly sized pieces.
12. Place the omelet pieces in the sauce in a single layer, evenly spaced. Spoon sauce over each piece, simmer 2 to 3 minutes, then remove from heat.
13. Serve straight from the pan or transfer to dishes, garnished with chopped parsley.

Summarized from Spain on a Fork's video. Watch it for the details.

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