The Famous POTATO OMELET Sandwich from Spain | Bocadillo de Tortilla

By Spain on a Fork · 45 min

Ingredients

Instructions

1. Peel the potatoes and cut them into small bite-sized pieces about 1/4 inch thick. Roughly chop the onion.
2. Heat a 10-inch nonstick pan over medium heat and add 1/3 cup olive oil.
3. After a couple of minutes, add the onion and stir. After 3 to 4 minutes, add the potatoes and stir, then stir every 2 to 3 minutes so they fry evenly.
4. Meanwhile, crack the eggs into a large bowl, season with salt and pepper, and whisk.
5. Fry the potatoes for 20 to 25 minutes, until lightly golden and cooked through. Season with salt and pepper and stir. Remove from heat and transfer to the eggs, leaving the oil in the pan. Stir and let rest a couple of minutes.
6. Reheat the same pan over low-medium heat.
7. After a couple of minutes, pour in the potato and egg mixture in a flat layer and cook 3 to 4 minutes without stirring.
8. Flip the omelet using a plate slightly smaller than the pan: invert the pan onto the plate, slide the omelet back into the pan, and press it from the edges toward the center. Cook another 3 to 4 minutes, until the eggs are just set through. Transfer to a dish and cut into 8 wedges.
9. For the aioli, mix the mayonnaise, grated garlic, lemon juice and 1 tablespoon olive oil in a bowl. Season with salt and pepper and whisk.
10. Cut the baguette into 6-inch pieces and split each lengthwise.
11. Spread aioli on both cut sides, add a couple of omelet wedges, and top with chopped chives.

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

More recipes with

GarlicOnionEggLemonPotatoBreadBaguette