This Spanish Omelette with Tomato Sauce, known as Tortilla de Patatas con Salsa de Tomate, is filled with flavors, easy to make and done in about 40 minutes. Serve it warm or even at room temperature, and always next to a crunchy baguette for the ultimate Spanish treat.
To make this recipe, I used yukon gold potatoes. But you can use any type of potato you like or whatever you have on hand. Either way, I did peel the potatoes, but if you prefer, you can leave the skins on the potatoes.
What really flavors the tomato sauce is the combination of sweet smoked Spanish paprika and thyme. You can spice things up and add hot smoked paprika or even a dash of chili powder. Also, make sure to use a great olive oil, as it’s what truly gives this omelette that lift of Spanish goodness.
TIPS & TRICKS to Make this Recipe: If you are not comfortable flipping the omelette in the pan. Just place the pan (making sure it’s oven-proof) into the broiler for a couple of minutes or until the eggs are just cooked through.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH PAPRIKA (25% OFF Your Order if you Purchase from this Link)
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Watch the Video Below on How to Make this Spanish Omelette with Tomato Sauce
Spanish Omelette with Tomato Sauce | Tortilla de Patatas con Salsa de Tomate
Ingredients
FOR THE POTATO OMELETTE
- 1/2 cup extra virgin olive oil 120 ml
- 3 yukon gold potatoes 1.5 lbs / 750 grams
- 2 onions
- 6 large eggs
- 2 tbsp chopped fresh parsley 8 grams
- sea salt & black pepper
FOR THE TOMATO SAUCE
- 2 tbsp extra virgin olive oil 30 ml
- 5 cloves garlic
- 1 tsp sweet smoked Spanish paprika 2.50 grams
- 1/2 tsp dried thyme .50 grams
- 1 can tomato sauce 15 oz / 425 grams
- sea salt & black pepper
Instructions
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Heat a large nonstick fry pan with a medium heat and add in 1/2 cup (120 ml) extra virgin olive oil
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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
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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
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In the meantime, heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
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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
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Crack in the eggs into a large bowl, add in the chopped parsley and season with sea salt & black pepper, whisk together
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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
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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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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
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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
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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!
Recipe Notes
Get the Spanish Olive Oil and Spanish Paprika I used to make this Recipe.
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