Stewed Potato Omelette In Sauce

How to make a Stewed Potato Omelette In Sauce.

Ingredients: Serves 4

  • 8 eggs
  • 800 g potatoes
  • 1 green bell pepper
  • 8 cherry tomatoes
  • 3 cloves of garlic
  • 2 chives
  • 1 tablespoon of flour
  • 100 ml of white wine
  • 1/2 litre of broth
  • 10 strands of saffron
  • extra virgin olive oil
  • salt
  • parsley


  1. Heat a large skillet with plenty of oil.
  2. Peel and dice the chives into small cubes and add them to the pan.
  3. Clean the green pepper, remove the stem and seeds, cut it in the same way and incorporate it.
  4. Sauté the vegetables for 4-5 minutes.
  5. Peel the potatoes, cut them into quarters of the moon (thin) and add them.
  6. Season and fry everything for 15-20 minutes.
  7. Remove the excess oil and reserve on one side, the mixture of potato, chives and pepper and on the other, the oil.
  8. To make the sauce, heat up 3 tablespoons of the oil used for frying the potatoes in a wide and low pan.
  9. Peel the garlic, dice them, add them to the pan and cook them a little.
  10. Before they brown, add the flour and cook well.
  11. Add the white wine, the broth and 10 strands of saffron.
  12. Season, mix and add a little chopped parsley.
  13. Cook the sauce for 4-5 minutes.
  14. Crack the eggs, place them in a large bowl and beat them.
  15. Season them to your liking, add the potato, onion and pepper and mix well.
  16. Heat a pan with a tablespoon of the previously reserved oil, pour the tortilla, solidify it a little, turn it over and solidify it on the other side.
  17. Add the sauce and cook it in the sauce for 2-3 minutes.
  18. Wash the tomatoes and cut them in half.
  19. Serve 1/4 of the tortilla and 2 cherry tomatoes on each plate.
  20. Season the tortilla pieces and season the tomatoes with oil and salt.
  21. Garnish the plates with some parsley leaves.
  22. Enjoy…

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