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Spanish Omelet in Onion Sauce

Spanish Omelet in Onion Sauce | Tortilla en Salsa (Tortilla Guisada)

Course Breakfast, Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 50 minutes
Servings 4
Calories 451 kcal
Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE OMELET

  • 1/3` cup extra virgin olive oil 90 ml
  • 1 medium yellow onion (roughly chopped)
  • 2 medium potatoes (cut into thin bite sized pieces)
  • 4 large eggs
  • 1 tbsp extra virgin olive oil 15 ml
  • sea salt & black pepper

FOR THE ONION SAUCE

  • 2 tbsp extra virgin olive oil 30 ml
  • 1 medium onion (finely chopped)
  • 4 cloves garlic (roughly chopped)
  • 1 tbsp all purpose flour 8 grams
  • 1/2 cup dry white wine 120 ml
  • 1 1/2 cups vegetable broth 360 ml
  • 1/4 tsp saffron threads 0.17 grams
  • 1 bay leaf
  • sea salt & black pepper

EXTRAS

  • chopped parsley for garnish

Instructions

TO MAKE THE SPANISH OMELET

  1. Heat a 10-inch (25 cm) nonstick fry pan with a medium heat and add in 1/3 cup (90 ml) olive oil

  2. After a couple of minutes, add in the chopped onion, mix with the olive oil, after 4 minutes, add in the sliced potatoes, mix together, and then mix every 2 to 3 minutes

  3. In the meantime, crack the eggs into a large bowl, season with salt & pepper, and whisk together

  4. Once the potatoes are just cooked through, about 20 minutes (you can always pierce them with a toothpick to ensure they are done), season with salt & pepper, mix together, then transfer the potatoes into the bowl with the whisked eggs, and mix together

  5. Heat the same fry pan with a low-medium heat and add in 1 tbsp (15 ml) olive oil

  6. After a couple of minutes, add in the potato and egg mixture, making sure it's coating the entire surface and in a flat layer

  7. After 3 to 4 minutes, run a spatula through the outer edges to ensure the omelet is not sticking to the pan, then place a plate that is slightly smaller than the pan over the omelet, and in one swift move, flip the pan into the plate, then slide the omelet back into the pan, compact it from the outer edges towards the center, and cook for another 3 to 4 minutes or until the eggs are cooked through, then remove from the heat and set aside

TO MAKE THE ONION SAUCE

  1. Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) olive oil

  2. After a couple of minutes, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes, add in the flour and mix continuously for 2 minutes, then add in the white wine and continue to mix together for 2 to 3 minutes, then add in the broth, saffron, and bay leaf, and gently mix continuously for 4 to 5 minutes or until you get a slightly creamy sauce, then season with salt & pepper, mix together, and then lower to a low heat

  3. While the onion sauce is simmering, cut the omelet into 4 evenly sized pieces

  4. Add the pieces of omelet into the pan with the sauce, making sure they're all in a single layer and evenly spaced out, spoon some of the sauce over each piece, simmer for 2 to 3 minutes, then remove from the heat

  5. Serve directly out of the pan or transfer into serving dishes, garnished with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil and Golden Saffron I used to make this Recipe

Nutrition Facts
Spanish Omelet in Onion Sauce | Tortilla en Salsa (Tortilla Guisada)
Amount Per Serving
Calories 451 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 6g38%
Trans Fat 0.02g
Polyunsaturated Fat 4g
Monounsaturated Fat 23g
Cholesterol 186mg62%
Sodium 433mg19%
Potassium 543mg16%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 4g4%
Protein 9g18%
Vitamin A 462IU9%
Vitamin C 22mg27%
Calcium 60mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.