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Spanish Omelette with Patatas Bravas

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Ingredients

Spanish Omelete
500g Potatoes
1 Onion
150ml Olive Oil
Chopped Parsley
6 Eggs
Patatas Bravas
Olive Oil
1/2 Small Red Onion Finely Diced
2 Cloves Garlic Finely Chopped
1 tsp Smoked Paprika
3/4 Cup Mayonnaise
1 Large Tomato Halved, Seeded and Roasted Until Soft
Few Dashes Hot Pepper Sauce
1 Splash Sherry Vinegar
Salt
Freshly Ground Black Pepper
4 Large Potatoes Parboiled, Peeled and cut into 1 inch cubes
Flat Leaf Parsley Leaves

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Spanish Omelette with Patatas Bravas

  • Medium

Ingredients

  • Spanish Omelete

  • Patatas Bravas

Directions

Steps

1
Done

Spanish Omelette

Cut the potatoes into thick slices. Chop the onion. Heat the oil in a large frying pan, add the potatoes and onion and stew gently, partially covered, for 30 minutes, stirring occasionally until the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl (set the strained oil aside).

2
Done

Beat the eggs separately, then stir into the potatoes with the parsley and plenty of salt and pepper. Heat a little of the strained oil in a smaller pan.

3
Done

Tip everything into the pan and cook on a moderate heat, using a spatula to shape the omelette into a cushion. When almost set, invert on a plate and slide back into the pan and cook a few more minutes

4
Done

 Invert twice more, cooking the omelette briefly each time and pressing the edges to keep the cushion shape. Slide on to a plate and cool for 10 minutes before serving.

5
Done

Patatas Bravas

Heat some oil in a small sauté pan over medium heat. Add the onion and garlic and cook until soft, about 5 minutes. Add the paprika and cook for 30 seconds. Let cool slightly.

6
Done

Combine the onion mixture, mayonnaise, tomato, hot pepper sauce, and vinegar in a food processor and process until smooth, season with salt and pepper.

7
Done

Scrape the mixture into a bowl, cover and refrigerate for at least 30 minutes to allow the flavours to blend.

8
Done

Heat 2-inches pure olive oil or canola oil in a large high-sided, heavy-bottomed skillet until it begins to shimmer. Add the potatoes, season with salt and pepper and cook until golden brown on all sides.

9
Done

Remove the potatoes to a paper towel-lined plate for a moment to drain the excess oil. Transfer to a platter and drizzle with some of the aioli and garnish with parsley leaves. Serve hot.

The Cafe

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