Spanish potato omelette in onion sauce
Spain on a Fork · ♥ 3.1K likes · 58.6K views · 10 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 90 ml extra virgin olive oil
Heat a 10 inch non-stick fry pan over medium heat with the olive oil.
- 1 whole onion
Roughly chop the onion, add it to the hot oil and mix to coat, stirring every minute or so.
- 500 g potatoes
Cut the peeled potatoes into bite sized pieces a quarter inch thick.
- 4 whole large eggs
- sea salt
- freshly cracked black pepper
Crack the eggs into a large bowl, season with salt and pepper and whisk.
- sea salt
- freshly cracked black pepper
After about 20 minutes, when the potatoes are just cooked through, season with salt and pepper and mix.
- 15 ml extra virgin olive oil
Heat the same non-stick pan over low medium heat and drizzle in a tablespoon of olive oil.
Cooking and flipping the omelette
Add the potato and egg mixture in a flat layer covering the pan and cook 3 to 4 minutes without stirring.
Run a spatula round the edge, cover with a plate slightly smaller than the pan and flip the omelette onto it.
Slide the omelette back into the pan, push down gently and compact the edges towards the centre; cook another 3 to 4 minutes until the eggs are just cooked.
- 35 ml extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil for the sauce.
- 1 whole onion
- 4 cloves garlic
Add the chopped onion and garlic and mix continuously 3 to 4 minutes until the onions are slightly translucent.
- 8 g all-purpose flour
Add the flour and cook it 2 minutes, mixing, to cook off the raw flavour.
- 120 ml dry white wine
Add the white wine and cook 2 to 3 minutes to a paste-like texture with the alcohol cooked off.
- 360 ml vegetable broth
- 0.17 g saffron threads
- 1 whole bay leaf
Add the vegetable broth, saffron and bay leaf and mix gently 4 to 5 minutes to a slightly creamy sauce.
Wine, broth and saffron
- sea salt
- freshly cracked black pepper
Cut the omelette into four pieces, lay them in the sauce in a single layer and spoon sauce over each.
Simmer 1 to 2 minutes until the omelette is heated through.