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 tablespoons olive oil
1 tablespoon flour (level, plain flour)
1 clove garlic (finely chopped)
1⁄2 teaspoon paprika
1 cup water
3 tablespoons 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.
Yield
4 servings
Preparation time 20 minutes
Cooking time 30 minutes
Total time
50 minutes

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.