Truita amb Suc - Catalan-style Omelette with Sauce

Ingredients

• 6 large eggs 6 large eggs
• 1 medium onion, thinly sliced 1 medium onion, thinly sliced
• 2 medium potatoes, peeled and thinly sliced 2 medium potatoes, peeled and thinly sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• For the sauce: For the sauce:
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• Salt and pepper, to taste Salt and pepper, to taste
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 8g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, whisk the eggs until well beaten. Season with salt and pepper.
2. 2.
   Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the sliced onions and cook until they become translucent and slightly caramelized.
3. 3.
   Add the sliced potatoes to the skillet and cook until they are tender and lightly browned.
4. 4.
   Remove the onions and potatoes from the skillet and transfer them to the bowl with the beaten eggs. Mix well to combine.
5. 5.
   In the same skillet, heat another tablespoon of olive oil over medium heat. Pour the egg mixture into the skillet and spread it evenly.
6. 6.
   Cook the omelette for about 5 minutes, or until the bottom is golden brown. Flip the omelette using a large plate or a spatula and cook for another 5 minutes, or until the other side is golden brown as well.
7. 7.
   While the omelette is cooking, prepare the sauce. In a separate saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook until fragrant.
8. 8.
   Add the diced tomatoes, paprika, cayenne pepper, salt, and pepper to the saucepan. Cook the sauce for about 10 minutes, or until the tomatoes have softened and the flavors have melded together.
9. 9.
   Once the omelette is cooked, transfer it to a serving plate and cut it into wedges. Serve the omelette with the sauce on the side or drizzled over the top.

Treat your ingredients with care...

• Potatoes — Make sure to slice the potatoes thinly to ensure even cooking and a tender texture.
• Tomatoes — Use ripe tomatoes for the sauce to enhance the natural sweetness and flavor.
• Paprika — Opt for a high-quality smoked paprika to add a smoky depth to the sauce.
• Olive oil — Use extra virgin olive oil for both cooking and the sauce to enhance the overall taste.

Tips & Tricks

• For a twist, add some diced bell peppers or cooked chorizo to the omelette for extra flavor.
• Serve the omelette with a side of crusty bread to soak up the delicious sauce.
• If you prefer a spicier sauce, increase the amount of cayenne pepper to your liking.
• Customize the omelette by adding your favorite herbs or spices to the egg mixture.
• Leftover omelette can be refrigerated and enjoyed cold or reheated the next day.

Serving advice

Serve the Truita amb Suc warm, either as a main course or as part of a tapas spread. Garnish with fresh herbs, such as parsley or chives, for a pop of color and added freshness.

Presentation advice

Present the omelette on a large platter, cut into wedges, with the sauce served in a separate bowl or drizzled over the top. Sprinkle some paprika or chopped parsley on the sauce for an attractive presentation.