Bocadillo de Tortilla

🛒 Ingredients

• Eggs 100 g · 155 kcal
• Potatoes 150 g · 115 kcal
• Onion 25 g · 10 kcal
• Extra Virgin Olive Oil 20 g · 178 kcal
• Baguette Bread 100 g · 265 kcal

👨‍🍳 Instructions

1. Peel and thinly slice the potatoes and onion. Heat olive oil in a large non-stick pan over medium heat.
2. Add the sliced potatoes and onion to the pan, season with salt, and cook slowly until very tender but not browned, about 15-20 minutes. Drain excess oil.
3. In a large bowl, whisk the eggs with a pinch of salt. Add the cooked potatoes and onion mixture to the eggs, stir well, and let it rest for 5 minutes.
4. Heat a little fresh olive oil in a smaller non-stick pan (about 20-24 cm diameter) over medium heat. Pour the egg and potato mixture into the pan, spreading evenly.
5. Cook for about 5-7 minutes until the edges are set and the bottom is golden brown. Place a plate over the pan, invert the tortilla onto the plate, then slide it back into the pan to cook the other side for 3-5 minutes until golden and cooked through.
6. Slice the baguette horizontally, then cut it into a suitable portion for one sandwich. Slice the warm Spanish tortilla and place a generous portion inside the baguette. Serve immediately.