Spanish omelette with tomato sauce
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Kris Kirkham
Spanish omelette with tomato sauce
Recipe by Sat Bains
The secret to a perfect tortilla is leaving it to rest so the middle sets. The sauce makes more than you will need and is great tossed through pasta the next day
Serves: 4
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
384Kcal
Fat
25gr
Saturates
8gr
Carbs
17gr
Sugars
7gr
Fibre
4gr
Protein
22gr
Salt
1.6gr
Sat Bains
Sat Bains is a Michelin-starred chef who runs the much-raved about two-Michelin-starred restaurant and hotel Sat Bains with his wife Amanda, near Nottingham.
See more of Sat Bains’s recipes
Sat Bains
Sat Bains is a Michelin-starred chef who runs the much-raved about two-Michelin-starred restaurant and hotel Sat Bains with his wife Amanda, near Nottingham.
See more of Sat Bains’s recipes
Ingredients
- 100g diced chorizo
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 150g cooked potatoes (ideally leftover roasties), chopped
- 1 red pepper, deseeded and finely chopped
- 1 small red chilli, finely chopped, deseeded if you prefer
- 6 large eggs
- 1 x 20g pack chives, snipped
For the sauce
- 1 tbsp olive oil
- 1 small onion, sliced
- 2 garlic cloves, sliced
- 1 x 500g carton passata
- 1-2 tsp caster sugar, to taste
- 50ml double cream
Step by step
- Fry the chorizo in a medium nonstick frying pan (about 18cm base) until crisp and the oil has been released. Add the onion and garlic, fry for 3-4 minutes, then add the potatoes, pepper and chilli, and fry for 2 minutes more. Remove from the heat.
- Season the eggs and whisk in most of the chopped chives, keeping some for the sauce. Pour the eggs over the chorizo mixture and stir to combine. Return to a low heat and start tilting the frying pan and gently pushing the egg around the pan until the base starts to set. This ensures a silky, evenly cooked omelette. Leave to cook gently over a very low heat until the omelette is mostly set and the edges come away from the pan easily – this will take 15-20 minutes. Preheat the grill to medium.
- Meanwhile, make the sauce. Heat the oil in a saucepan over a low heat. Add the onion and garlic. Gently sweat for 10-15 minutes until soft, then add the passata and 1 teaspoon sugar; cook for 10 minutes. Pour in the cream, bring to a simmer, then keep over a low heat.
- Put the omelette under the grill and cook for a couple of minutes to set the top, protecting the handle from the heat if it is not heatproof. Add the reserved chives to the tomato sauce and season to taste, adding a little more sugar if needed.
- Transfer the omelette onto a chopping board, cut into slices, then serve with the tomato sauce.
