Spanish Omelette with Tomato Sauce | BRUTALLY Delicious Recipe

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Heat a large nonstick pan over medium heat and add 1/2 cup (120 ml) extra virgin olive oil.
2. While the oil heats, peel the potatoes and cut them into bite-size pieces about 1/4 inch (0.635 cm) thick. Roughly chop the onions.
3. Add the onions to the hot pan and stir constantly. When they are lightly translucent after 3 to 4 minutes, add the potatoes and stir together. Keep stirring every 3 to 4 minutes so everything cooks evenly.
4. Meanwhile, heat a small pan over medium heat and add 2 tbsp (30 ml) extra virgin olive oil.
5. While that oil heats, roughly chop the garlic. Add it to the hot small pan and stir constantly. After 30 seconds, add the paprika and thyme and stir quickly.
6. Add the canned tomato sauce, season with sea salt and black pepper, stir, then reduce to low heat.
7. Crack the eggs into a large bowl, add the chopped parsley, season with sea salt and black pepper, and whisk.
8. Fry the potatoes for 20 to 25 minutes until golden and cooked through. Season with sea salt and black pepper and stir. Remove from heat and transfer everything to the bowl with the eggs, reserving the oil in the pan. Stir and let sit for a couple of minutes.
9. Reheat the same pan over low-medium heat, adding more olive oil if needed so there is about 1 tbsp (15 ml) in the pan.
10. After a couple of minutes, add half the egg and potato mixture, spreading it across the whole surface. Pour the simmering tomato sauce over it, leaving a border at the edges, then add the rest of the mixture on top, covering the whole surface.
11. After 3 to 4 minutes, flip the omelette: place a plate slightly smaller than the pan over it and invert the pan onto the plate, then slide it back into the pan. Use the back of a spatula to push the edges toward the center to shape a rounded edge.
12. Cook until the eggs are just set, about 8 minutes total (4 minutes per side). Remove from heat, slide onto a serving dish, and serve warm or at room temperature.

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

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