Spanish Omelette with Tomato Garlic Sauce

Instructions

1. 1

   Begin by peeling and thinly slicing the potatoes and onion. Mince the garlic cloves.

2. 2

   Heat half of the olive oil in a large frying pan over medium heat. Add the sliced potatoes and onions, season with salt, and cook until the potatoes are tender, stirring occasionally. This may take about 20 minutes.

3. 3

   In a bowl, beat the eggs with a pinch of salt. Once the potatoes and onions are cooked, add them to the beaten eggs and mix gently, allowing the potatoes to soak for a few minutes.

4. 4

   In the same frying pan, add a little more olive oil if necessary, and pour in the egg and potato mixture. Cook over low heat until the eggs are set around the edges but still slightly runny in the center.

5. 5

   Using a large plate, carefully flip the omelette and cook on the other side until fully set. This can take about 3-5 minutes.

6. 6

   For the tomato garlic sauce, grate the tomatoes to create a puree, discarding the skins. In a saucepan, heat the remaining olive oil over medium heat. Add the minced garlic and cook until fragrant, being careful not to burn it.

7. 7

   Add the tomato puree to the saucepan, season with salt, and simmer for about 10 minutes, until the sauce thickens slightly.

8. 8

   Once the omelette is cooked, transfer it to a serving plate and serve with the tomato garlic sauce on top or on the side.

9. 9

   Enjoy your Spanish Omelette with Tomato Garlic Sauce!