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

📝 Ingredients

• 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
• 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
• chopped parsley for garnish

👨‍🍳 Instructions

1. 1--- TO MAKE THE SPANISH OMELET ---
2. 2Heat a 10-inch (25 cm) nonstick fry pan with a medium heat and add in 1/3 cup (90 ml) olive oil
3. 3After 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
4. 4In the meantime, crack the eggs into a large bowl, season with salt & pepper, and whisk together
5. 5Once 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
6. 6Heat the same fry pan with a low-medium heat and add in 1 tbsp (15 ml) olive oil
7. 7After a couple of minutes, add in the potato and egg mixture, making sure it's coating the entire surface and in a flat layer
8. 8After 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
9. 9--- TO MAKE THE ONION SAUCE ---
10. 10Heat a large fry pan with a medium heat and add in 2 tbsp (30 ml) olive oil
11. 11After 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
12. 12While the onion sauce is simmering, cut the omelet into 4 evenly sized pieces
13. 13Add 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
14. 14Serve directly out of the pan or transfer into serving dishes, garnished with chopped parsley, enjoy!