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

📝 Ingredients

• 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
• 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

1. 1Heat a large nonstick fry pan with a medium heat and add in 1/2 cup (120 ml) extra virgin olive oil
2. 2While 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. 3Add 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. 4In the meantime, heat a small fry pan with a medium heat and add in 2 tbsp (30 ml) extra virgin olive oil
5. 5While 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. 6Crack in the eggs into a large bowl, add in the chopped parsley and season with sea salt & black pepper, whisk together
7. 7After 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. 8Heat 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
9. 9After 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. 10After 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. 11Once 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!