Spanish Tortilla Bocadillo
Crispy-edged potato omelette wedges tucked into crusty baguette with a smear of aioli. A 25-minute dinner that tastes like Madrid street food.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 16g
Ingredients
- ¾ lb waxy potatoes (such as Yukon Gold)
- ½ medium yellow onion
- 6 large eggs
- ½ tsp smoked paprika
- 1 whole baguette
- 3 tbsp mayonnaise
- 1 whole garlic clove
Instructions
- 1
Slice potatoes into 1/8-inch coins. Thinly slice the onion. Heat 3 tbsp oil in a 10-inch non-stick skillet over medium.
- 2
Add potatoes and onion, season with salt and pepper. Cook, stirring occasionally, until potatoes are tender, ~10 minutes.
- 3
Whisk eggs with paprika and a pinch of salt. Pour over potatoes, tilting pan so egg settles into gaps. Cook without stirring until edges set but center jiggles, ~5 minutes.
- 4
Slide tortilla onto a plate. Invert skillet over it, then flip both—tortilla lands back in the pan, cooked side up. Cook 2 minutes more until bottom is golden.
- 5
Stir together mayo and minced garlic. Slice baguette lengthwise and spread aioli on both sides.
- 6
Slide tortilla onto a cutting board. Cut into 4 wedges and nestle into the baguette. Serve warm or at room temperature.
Tools you’ll need
- 10-inch non-stick skillet
- cutting board
- chef's knife
- whisk
- wooden spoon
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