As I’ve told you before, Spain is famously known for bocadillos (sandwiches), and this Spanish potato omelet sandwich is possibly the most iconic one of them all. It’s filled with flavors, super easy to make, and done using simple everyday ingredients. Truly a classic Spanish gem.
To cook the potato omelet, I used extra virgin olive oil. Which is what’s typically used in Spain when making, well, just about anything. You can use other types of oils if you like. Though I do tell you, on recipes this simple, the higher the quality of the ingredients, the better the overall flavor.
I added a simple garlic mayo aioli to the sandwich. Which is very typical in the region of Catalonia. Made with just mayonnaise, garlic, lemon juice, and olive oil. You can also add in a dash of crushed red pepper for a spicy kick.
TIPS & TRICKS to Make this Recipe: I used a crunchy baguette to make the sandwiches. Which is what’s traditionally used in Spain. You can use any bread you like. Just make sure it has a hard shell, and if not, lightly toast it. That way it doesn’t fall apart.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make this Potato Omelet Sandwich from Spain
Spanish Potato Omelet Sandwich | Bocadillo de Tortilla de Patatas
Ingredients
FOR THE POTATO OMELET
- 1/3 cup extra virgin olive oil 90 ml
- 1 medium yellow onion
- 2 medium potatoes 1.10 lbs. / 500 grams
- 4 large eggs
- sea salt & black pepper
FOR THE GARLIC MAYO AIOLI
- 1/2 cup mayonnaise 120 grams
- 2 cloves garlic (finely grated)
- 1 tsp lemon juice 5 ml
- 1 tbsp extra virgin olive oil 15 ml
- sea salt & black pepper
EXTRAS
- 1 crunchy baguette
- chopped chives for garnish
Instructions
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Cut the potatoes (peeled) into small bite-sized pieces that are a 1/4 inch (0.625 cm) thick, and roughly chop the onion
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Heat a 10-inch (25 cm) nonstick fry pan with a medium heat and add in 1/3 cup (90 ml) olive oil
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After a couple of minutes, add in the chopped onion and mix together, after 3 to 4 minutes, add in the sliced potatoes and mix together, then mix every 2 to 3 minutes so all the potatoes evenly fry
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In the meantime, crack the eggs into a large bowl, season with salt & pepper, and whisk together
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After frying the potatoes for 20 to 25 minutes and they're lightly golden fried and cooked through, season with salt & pepper, mix together, then remove from the heat and transfer the mixture into the bowl with the whisked eggs, making sure to reserve the olive oil in the pan, mix the mixture together and let it sit for a couple of minutes
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In the meantime, heat the same fry pan with a low-medium heat
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After a couple of minutes, add in the potato and egg mixture, making sure it's all in a flat layer, and cook for 3 to 4 minutes without mixing
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After 3 to 4 minutes it's time to flip the omelet, using a plate that is slightly smaller than the pan, place it over the omelet, and in one swift move, flip the pan into the plate, then slide the omelet back into the pan and compact it from the outer edges toward the center, cook for another 3 to 4 minutes or until the eggs are just cooked through, then transfer the omelet into a dish and cut into 8 wedges
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To make the aioli, add the mayonnaise into a bowl, along with the grated garlic, lemon juice, and olive oil, then season with salt & pepper and whisk together
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Cut the baguette into 6-inch (15 cm) pieces, and then cut each one in half lengthwise
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Spread the garlic mayo aioli on both sides of the sandwich, then add a couple of wedges of the potato omelet, and top off with chopped chives, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe (10% OFF Your Order from La Tienda with Coupon ONAFORK)
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