Spanish Tortilla With Brava Sauce
A classic Spanish potato and onion omelet served with a smoky, spicy tomato-based sauce.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 1 1/2 lbs Yukon Gold potatoes, peeled and sliced thin
- 1 large Yellow onion, thinly sliced
- 6 units Large eggs
- 1 cup Extra virgin olive oil
- 1 cup Canned tomato sauce
- 1 tbsp Smoked paprika (pimentón)
- 2 units Garlic cloves, minced
- 1 tsp Hot sauce or cayenne pepper
- 1 tsp Sherry vinegar
- 1 to taste Salt and black pepper
Instructions
- 1
Heat olive oil in a non-stick skillet and cook potatoes and onions over medium-low heat until tender but not browned, about 15-20 minutes.
- 2
Drain the potatoes and onions in a colander, reserving 2 tablespoons of the oil; let the vegetables cool slightly.
- 3
In a large bowl, whisk the eggs with salt and pepper, then fold in the cooked potato and onion mixture.
- 4
Heat the reserved oil in the skillet, pour in the egg mixture, and cook on medium-low until the edges are set and the bottom is golden.
- 5
Place a large plate over the skillet, carefully flip the tortilla onto the plate, then slide it back into the pan to cook the other side.
- 6
While the tortilla finishes, sauté minced garlic in a small saucepan, add tomato sauce, smoked paprika, hot sauce, and vinegar; simmer for 5 minutes to create the Brava sauce.
- 7
Remove the tortilla from the heat and let it rest for 5 minutes before slicing.
- 8
Serve the tortilla warm or at room temperature, topped with a generous dollop of the spicy Brava sauce.
Nutrition per Serving
420
Calories
14g
Protein
32g
Carbs
26g
Fat
4g
Fiber
5g
Sugar
680mg
Sodium
Ratings & Reviews
No ratings yet
