Spanish Fried VEGETABLE Sandwich | The Famous Pepito Valenciano Recipe

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Put 2 eggs in a saucepan, cover with just enough water, and bring to a boil over high heat. Once boiling, cover the pan and turn off the heat; let the eggs sit for 10 minutes.
2. Meanwhile, heat a large frying pan over medium heat and add 2 tablespoons (30 ml) olive oil.
3. After a couple of minutes, add the chopped onion, garlic and bell peppers and stir constantly. When the vegetables are lightly sautéed, after about 5 minutes, add the paprika and stir quickly, then add the tomato sauce and season with salt, pepper and a dash of sugar. Stir and lower the heat to low.
4. When the eggs are hard-boiled, move them to a bowl of iced water. Once cool enough to handle, peel and finely shred them with a box grater (or finely chop).
5. Simmer the vegetables for about 5 minutes, until the tomato sauce has slightly thickened. Turn off the heat, add the shredded eggs and mix.
6. Cut about 1 inch (2.5 cm) off the tip of each baguette. Use a spoon to hollow out some of the bread, keeping the crust intact. Stuff each baguette with the vegetable and egg mixture, then put the cut piece back in the opening and press gently to hold it.
7. Heat a medium frying pan over medium heat and add 8 tablespoons (1/2 cup, 120 ml) olive oil.
8. Pour the milk into a shallow bowl. Crack the remaining 2 eggs into another shallow bowl, add the parsley, season with salt and pepper, and whisk. Coat each sandwich first in milk, then in the egg mixture.
9. When the oil is hot, fry the sandwiches in batches for 2 minutes per side, or until golden all over. Drain on paper towels.
10. Serve warm or at room temperature.

Summarized from Spain on a Fork's video. Watch it for the details.

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