Original, hearty and wonderfully homemade, this recipe is born from the fusion of two great classics of Spanish and Italian cuisine. And from the union of two of the most iconic dishes prepared by Italian nonnas and Spanish grandmothers, nothing less than this Spanish potato omelette with Bolognese sauce could come out of it — an original, complete and delicious dish that will win you over from the very first bite.
Truthfully, this fusion recipe had all the makings of success even before it was prepared. The combination of eggs, potatoes and meat is always a winning one, but in the form of a juicy Spanish potato omelette topped with a spoonful of homemade Bolognese, the result is worthy of a standing ovation.
Although some people prefer their tortilla more firmly cooked, in this case it is highly recommended — almost essential — to leave it slightly runny so it blends with the juices of the sauce. If you want to enjoy the very best tasting experience of this Spanish potato omelette with Bolognese sauce, this is definitely the way to do it.
Ingredients
Ingredients for the Spanish potato omelette
- 10 free-range eggs
- 1 kg potatoes (Agria, Monalisa or Kennebec varieties)
- Extra virgin olive oil (enough for frying, approx. 1/2 litre)
- Salt to taste
Ingredients for the Bolognese sauce
- 500 g finely minced beef
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 500 g crushed/grated fresh tomatoes
- Salt and freshly ground black pepper
- 100 ml extra virgin olive oil
- A few fresh basil leaves, finely chopped
Method
Preparing the Spanish potato omelette
- Peel, wash and thinly slice the potatoes.
- Heat the oil in your Bra Efficient Duo non-stick frying pan and fry the potatoes. Do this in batches if necessary.
- Once the potatoes are ready, remove them from the frying pan and allow the excess oil to drain in a sieve placed over a bowl.
- Beat the eggs with salt in a bowl and add the drained potatoes.
- The omelette will be cooked in the same frying pan. First remove the excess frying oil and place the pan back on the heat. Heat the other Duo pan on a separate hob with a little oil as well.
- Once the frying pan is hot, pour in the egg and potato mixture. Let it set for a few minutes, then attach the other frying pan. Flip it over and cook for a few more minutes until set to your liking.
- Once ready, remove the omelette from the heat and set aside on a plate or serving tray.
- Separate the empty frying pan, return it to the heat and add a little oil. Once hot, add the chopped onion and garlic and sauté for a few minutes, stirring occasionally with a wooden spoon or spatula to prevent the garlic from burning.
- When the onion softens and begins to colour, add the minced beef and use the spatula to break it up so there are no large lumps and it mixes well with the onion. Season with salt and freshly ground black pepper to taste and stir well.
- When the meat has changed colour and is almost cooked through, add the grated tomatoes and stir again until fully combined. Finally, add the finely chopped basil, stir and cook over medium heat until the liquid has evaporated.
- Spoon the Bolognese sauce over the omelette and serve with slices of bread.
Suggestions
- You’ll notice that the Bolognese sauce in this recipe is a simplified version of the traditional one. It contains fewer ingredients and cooks more quickly to make the recipe easier to prepare. As we explain here, a traditional Bolognese sauce requires time and patience, and we also explain how to prepare an authentic ragù alla bolognese.
