Receta de tortilla de patatas en salsa

Spanish sauce arguiñano recipe

Today I want to share with you my recipe for tortilla de patatas en salsa. It is a potato omelette recipe that, once cooked, is cooked in a very simple sauce. The result is a very juicy and tasty omelette, since it is impregnated with all the flavors of the sauce.

The omelette in sauce has always been prepared at home as a recipe for making the most of it. This way we reuse the pieces of omelette that may have been left over and are a little dry. It is also ideal to give juiciness to a potato omelette that is too curdled or too dry.

Whether we make it as a recipe for making the most of it or because we simply feel like eating it, this omelette in sauce is very tasty and it is a success. It is one of those homemade and simple meals that are very enjoyable at the table.

After a couple of minutes, we flip our omelette using a plate and let it cook on the other side. After two or three minutes our potato omelette will be well cooked, so we take it out of the pan and set it aside. At home we like a juicy potato omelette. If you like your omelette more curdled, you should let it cook for a couple of minutes more on each side. You should also take into account that we are going to cook it in the sauce later and it will curdle a little more.

Stuffed potato omelette

Variety is the spice of life and, as much as there are recipes that are untouchable, renewing them from time to time, changing and innovating, is always an incentive to explore new flavors in the kitchen. Sometimes we are pleasantly surprised and, on other occasions, we prefer to return to the flavors we already know. No risk, no gain.

To prepare the puree, heat the milk, water and salt in a saucepan. When it boils, remove from the heat and pour in the Maggi puree flakes. Dilute the flakes and let stand for a couple of minutes, then mix again.

We will curdle the omelette in a non-stick frying pan of 20-22 cm in diameter to which we will have added olive oil. Pour the mixture and let it set for a few minutes. We will do the same with the other side of the omelette, which we will turn over with the help of a moistened plate. When it is curdled to our liking, take it out and set aside.

Two ingredients, we only need two ingredients (besides the kitchen basics) to prepare an excellent beer sauce: onion and beer. The combination of this sauce with the potato omelette will put this recipe in the top ten of your recipe book.

Spanish omelette sauce

Variety is the spice of life and, as much as there are recipes that are untouchable, renewing them from time to time, changing and innovating, is always an incentive to explore new flavors in the kitchen. Sometimes we are pleasantly surprised and, on other occasions, we prefer to return to the flavors we already know. No risk, no gain.

To prepare the puree, heat the milk, water and salt in a saucepan. When it boils, remove from the heat and pour in the Maggi puree flakes. Dilute the flakes and let stand for a couple of minutes, then mix again.

We will curdle the omelette in a non-stick frying pan of 20-22 cm in diameter to which we will have added olive oil. Pour the mixture and let it set for a few minutes. We will do the same with the other side of the omelette, which we will turn over with the help of a moistened plate. When it is curdled to our liking, take it out and set aside.

Two ingredients, we only need two ingredients (besides the kitchen basics) to prepare an excellent beer sauce: onion and beer. The combination of this sauce with the potato omelette will put this recipe in the top ten of your recipe book.

Spanish sauce recipe

There are times when recipes come out of a couple of sentences. From «I feel like making a potato omelette» to «follow me in salsa verde!», exactly two minutes passed. Three hours later, the craving of both of us became a reality at our table; the life of two cooks -one in action and the other in the dark- is as lively as it is tasty, (and also exhausting, it must be said).

More than once I have told you that the recipes I share with you are not always 100% my own; sometimes my rib Alex Marugán, who is very good at stewing and who had a lot to do with this wonderfully tender omelette but without that liquid egg from which many could run away. You have to have a good hand and a good eye to achieve the perfect potato omelette: very juicy, but without looking raw. For me, it is also essential that the onion is very well poached: sorry for the sincebollistas.

If you make this recipe, share the result in your social networks with the hashtag #RecececetasComidista. And if you get it wrong, complain to Defenso.