Spain on a Fork > All Recipes > Main Dishes > The BEST Sandwich of your Life | You Won´t Believe How Good this is
All Recipes, Main Dishes / February 2, 2022

The BEST Sandwich of your Life | You Won´t Believe How Good this is

Sometimes you run into a recipe that seriously changes your life. This sandwich is one of them. It´s inspired by a local bar-restaurant in the town where I live. A couple of days ago, the owner was eating this sandwich before dinner service (not on his menu), and it blew me away. We called it a ¨Bocadillo de Patatas Bravas con Huevo Frito¨.

The BEST Sandwich of your Life
This sandwich is basically a crunchy baguette filled with roasted potatoes, brava sauce, garlic mayo aioli and a fried egg. Truly, the BEST Sandwich I have ever tasted. It´s easy to make and can be served as a weekend breakfast or a delicious dinner, next to a glass of Spanish wine.

The BEST Sandwich of your Life
For this recipe, you want to use potatoes that are a bit more waxy than starchy. Such as new potatoes, yukon gold or even red potatoes. These type of potatoes hold their shape better when roasted and won´t get mushy.

The BEST Sandwich of your Life

TIPS & TRICKS to Make this Recipe: Once the brava sauce has cooled off, it will have a film on top, completely normal, just whisk it back together before serving. Timing is everything in this sandwich. Start frying your eggs when you have about 10 minutes left on roasting the potatoes. This way all the elements of the sandwich are done at the same time.

The BEST Sandwich of your Life

Key Ingredients & Cookware I used in this Recipe:

If you´re not already subscribed to my youtube channel, become a subscriber and click on the bell icon to be notified everytime I release a new video.

Support Spain on a Fork. Get your Spain on a Fork T-shirt and other awesome Merchandise here.
Spain on a Fork T-Shirt

Join Me on Patreon!
Spain on a Fork Patreon

Watch the Video Below on How to Make The BEST Sandwich of your Life

The Ultimate COMFORT FOOD Sandwich

Course Breakfast, Main Course
Cuisine Spanish
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Calories 714 kcal
Author Albert Bevia @ Spain on a Fork



  • 3 medium-sized potatoes
  • 1 tbsp extra virgin olive oil 15 ml
  • pinch sea salt
  • dash black pepper


  • 1/4 cup extra virgin olive oil 60 ml
  • 2 tsp sweet smoked Spanish paprika 4.60 grams
  • 1 tsp hot smoked Spanish paprika 2.30 grams
  • 1 tbsp cornstarch 9.5 grams
  • 1 cup vegetable broth 237 ml
  • 1/2 tsp sherry vinegar 3 ml
  • 1/2 tsp sea salt 2.75 grams


  • 1/2 cup mayonnaise 115 grams
  • 1 clove garlic
  • 1 tsp lemon juice 5 ml
  • 1 tbsp extra virgin olive oil 15 ml
  • pinch sea salt
  • dash black pepper


  • 1/4 cup extra virgin olive oil 60 ml
  • 4 cage-free organic eggs
  • 1 baguette
  • handful finely chopped fresh parsley


  1. Begin by getting the potatoes ready, peel, wash & pat dry the potatoes, cut each one into small 1/2 inch (1.25 cm) thick pieces, add them into a bowl, drizzle in 1 tbsp extra virgin olive oil and season with sea salt & black pepper, toss together to coal all the potatoes, transfer into a baking tray lined with parchment paper, make sure they´re all in a single layer, add into a preheated oven, bake + broil option (bottom + top heat) 210 C - 410 F

  2. While the potatoes are roasting, make the rest of the elements for the sandwich, grab large fry pan, add in 1/4 cup extra virgin olive oil and heat with a medium heat, after 3 minutes remove the pan from the heat, add in 2 tsp sweet smoked Spanish paprika, 1 tsp hot smoked Spanish paprika and 1 tbsp cornstarch, whisk together until there are no lumps, then heat the pan once again with a medium heat, slowly add in 1 cup vegetable broth while whisking continuously, once all the broth has been incorporated, add in 1/2 tsp sherry vinegar and 1/2 tsp sea salt, continue to whisk together for 5 to 6 minutes or until the mixture has slightly thickened up, turn off the heat and set aside, the sauce will thicken as it cools off

  3. To make the garlic mayo aioli, add in 1/2 cup mayonnaise into a large bowl, finely grate in 1 clove of garlic, add in 1 tsp lemon juice and 1 tbsp extra virgin olive oil, lightly season with sea salt & black pepper, whisk together until you get a creamy sauce, set aside

  4. Once there is about 10 minutes left on the potatoes, make the fried eggs, heat a small nonstick fry pan with a medium heat and add in 1/4 cup extra virgin olive oil, after 3 to 4 minutes and the oil is hot add in one egg, let it sit for 1 minute, then slightly tilt the pan and using a spatula splash the hot olive oil over the egg to cook the top part, just for a couple of seconds so the yolk doesn´t overcook, remove from the pan, continue to cook your eggs in this style until they´re all done

  5. After 40 minutes the potatoes should be perfectly roasted, remove from the oven, you can always pierce them with a toothpick to ensure they´re done

  6. Cut 1 baguette into 5 inch (12 cm) pieces and then each piece in half lengthwise

  7. On the bottom part of the baguette, add a handful of the roasted potatoes, whisk the brava sauce together and then pour a generous portion over the potatoes, along with a generous portion of the garlic mayo aioli, top off with a fried egg and some finely chopped fresh parsley, enjoy!

Recipe Notes

Get the Spanish Paprikas I used to make this recipe

Nutrition Facts
The Ultimate COMFORT FOOD Sandwich
Amount Per Serving
Calories 714 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 9g
Monounsaturated Fat 28g
Cholesterol 168mg56%
Sodium 1190mg52%
Potassium 714mg20%
Carbohydrates 60g20%
Fiber 5g21%
Sugar 3g3%
Protein 14g28%
Vitamin A 1124IU22%
Vitamin C 26mg32%
Calcium 96mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: At Spain on a Fork, we offer affiliate links to help you find what you need to re-create our recipes. If you like what we do, you can support us through our chosen links, which earn us a commission, but you still pay the same price. Learn more here.


  1. Jennifer

    5 stars
    I made this for dinner tonight, and it was delicious! I would never have thought to make an egg and potato sandwich. Loved the contrast between the garlicky aioli and the smoky bravas sauce. I didn’t have sherry, so I subbed white wine in the sauce, and it worked out well. Thank you for your reliably tasty and relatively simple recipes.

    19 . Jan . 2024
    • Spain on a Fork

      Happy to hear that!! Thanks for the comment 🙂 Much love

      20 . Jan . 2024
  2. T. Harris

    5 stars
    I haven’t tried this recipe but it looks so amazing. The first thing I am going to cook after I order Kiva paprika is this sandwich.

    05 . Feb . 2022
    • Spain on a Fork

      Sounds great! Much love 🙂

      06 . Feb . 2022
  3. DavidF

    Albert … Looks so incredible. This is added to our To-Cook list from you. I can almost promise (after reading ingredients) that it will taste so fabulous. Thanks for all you do, DavidF

    02 . Feb . 2022

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating