Spanish Potato Omelet Sandwich | Bocadillo de Tortilla de Patatas

Ingredients

• 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
• 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
• 1 crunchy baguette
• chopped chives for garnish

Instructions

1. 1

   Cut the potatoes (peeled) into small bite-sized pieces that are a 1/4 inch (0.625 cm) thick, and roughly chop the onion

2. 2

   Heat a 10-inch (25 cm) nonstick fry pan with a medium heat and add in 1/3 cup (90 ml) olive oil

3. 3

   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

4. 4

   In the meantime, crack the eggs into a large bowl, season with salt & pepper, and whisk together

5. 5

   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

6. 6

   In the meantime, heat the same fry pan with a low-medium heat

7. 7

   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

8. 8

   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

9. 9

   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

10. 10

    Cut the baguette into 6-inch (15 cm) pieces, and then cut each one in half lengthwise

11. 11

    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!