Spanish Omelet with spicy sauce

First cook the salsa . To do this, we heat 3 tablespoons olive oil in a frying pan and fry the onion in it and garlic , peeled and finely chopped whole , with chilli and a pinch of salt, for 7 minutes over low heat.

We spent this time add the wine and let cook a few minutes over high heat . We added tomato sauce and cook everything together over medium heat about 10-15 minutes . Booked .

To prepare the tortilla, peel and wash the potatoes and cut into thin slices. Peel and cut the onion into strips.

In a skillet heat up plenty of olive oil and fry the potatoes with the onion over low heat , about 12 minutes . It should be soft , more baked than fried . Oil drain well , season and reserve.

Besides , we beat the eggs with a pinch of salt. Add the potato and onion and mix well . In a skillet heat up 1 tbsp fry potatoes and turn our mix. Slightly stir the bottom with a wooden spoon and let curdle 2-3 minutes over low heat. Then we turn the tables with the help of a large, flat plate , and throw it back to the pan and let it curdle another couple of minutes (or 3 , to taste) on that side .


Tortilla de patatas con salsa brava blanco
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