Spanish Omelette with Tomato Sauce | BRUTALLY Delicious Recipe (2024)

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FOR THE POTATO OMELETTE

• 1/2cupextra virgin olive oil120 ml
• 3yukon gold potatoes1.5 lbs / 750 grams
• 2onions
• 6largeeggs
• 2tbspchopped fresh parsley8 grams
• sea salt & black pepper

FOR THE TOMATO SAUCE

• 2tbspextra virgin olive oil30 ml
• 5clovesgarlic
• 1tspsweet smoked Spanish paprika2.50 grams
• 1/2tspdried thyme.50 grams
• 1cantomato sauce15 oz / 425 grams
• sea salt & black pepper

1. Heat a large nonstick fry pan with a medium heat and add in 1/2 cup (120 ml) extra virgin olive oil

2. While the oil is heating, cut the potatoes (peeled) into small bite-size pieces that are a 1/4 inch (.635 cm) thick and roughly chop the onions

3. Add the chopped onions into the hot fry pan, mix continuously, after 3 to 4 minutes and the onions are lightly translucent, add in the sliced potatoes, mix together, then mix every 3 to 4 minutes so everything evenly cooks

4. In the meantime, heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil

5. While the oil is heating, roughly chop the garlic, then add into the hot fry pan, mix continuously, after 30 seconds add in the paprika and thyme, quickly mix together, then add in the canned tomato sauce and season with sea salt & black pepper, mix together and then lower to a low heat

6. Crack in the eggs into a large bowl, add in the chopped parsley and season with sea salt & black pepper, whisk together

7. After frying the potatoes for 20 to 25 minutes and they're golden fried and cooked through, season with sea salt & black pepper, mix together, then remove the pan from the heat and transfer everything into the bowl with the whisked eggs, making sure to reserve the oil in the pan, mix together and let it sit for a couple of minutes

8. Heat the same fry pan with a low-medium heat, add in more olive oil if needed, you want about 1 tbsp (15 ml) in the pan

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9. After a couple of minutes, add in half of the egg and potato mixture, making sure to cover the entire surface, grab the simmering tomato sauce and pour over the eggs and potatoes, making sure to leave a border on the outer edges, then add the rest of the potato and egg mixture over the sauce, once again covering the entire surface

10. After 3 to 4 minutes it's time to flip the omelette, using a plate that is slightly smaller than the pan, place it over the omelette and in one swift move, flip the pan into the plate, slide the omelette back into the pan, using the back of a spatula, compact the omelette from the outer edges towards the center, this gives it that classic rounded edge

11. Once the eggs are just cooked through, about 8 minutes total cooking time (4 minutes per side), remove the pan from the heat, slide the omelette into a serving dish, serve warm or at room temperature, enjoy!

Nutrition Facts

Spanish Omelette with Tomato Sauce | Tortilla de Patatas con Salsa de Tomate

Amount Per Serving

Calories 374Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 5g31%

Trans Fat 0.02g

Polyunsaturated Fat 4g

Monounsaturated Fat 18g

Cholesterol 186mg62%

Sodium 415mg18%

Potassium 717mg20%

Carbohydrates 24g8%

Fiber 4g17%

Sugar 5g6%

Protein 10g20%

Vitamin A 859IU17%

Vitamin C 27mg33%

Calcium 65mg7%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.