World Food and Wine
what people eat and drink worldwide

Spanish potato omelet in sauce

This is one recipe that can be used when one has a potato omelet left over from the previous day but it is so good that you will make sure there is leftover tortilla. The sauce will also make the omelet stand out when guests are coming for dinner.

Ingredients

1 onion (small, finely chopped)
2 T olive oil
1 T flour (level, plain flour)
1 clv garlic (finely chopped)
1⁄2 t paprika
1 c water
3 T parsley (fresh leaves, finely chopped)
1 tortilla (Spanish potato omelet)

Instructions

  1. Pre-heat the oven to 350°F.
  2. Heat oil in a pan; cook onion until it begins to turn light brown.
  3. Add garlic and flour, cook for 1 minute. Add paprika and stir.
  4. Pour the water into the pan stirring vigorously. Add parsley.
  5. Place the omelet in a baking dish and pour the sauce over. Bake in the oven for 20 minutes.
Total time
50 minutes
Cooking time
30
Preparation time
20
Yield
4 servings

Notes

Alternatively, put the omelet into the pan with the sauce and simmer until it is warm. In both cases, the omelet soaks part of the sauce moist and tender, once again appetizing.

For guests, you can make individual potato omelets, or small ones, for two people each.

Source

Spanish cuisine

moderate, oven
eggs, sauces, comfort
Spanish food recipes
Food in Europe

See the guidelines for Spanish omelets.