Spanish · Lunch
Spanish Fried Egg and Potato Sandwich
A bocadillo built from a crusty baguette split and filled with pan-fried potato rounds and a soft fried egg, finished with flaky salt and olive oil. The yolk breaks into the potatoes as the sandwich is eaten, delivering a rich, savoury filling with crisp bread and tender interior.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
547Calories
16.6gProtein
32.8gFat
45.2gCarbs
1.9gSugar
3.6gFiber
652mgSodium
372mgChol
5.1gSat Fat
520mgPotassium
80mgCalcium
2.8mgIron
1.2mcgVitamin B12
8mgVitamin C
vegetarian
herb-salt
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Peel and thinly slice the potato into rounds about 1/8 in (3mm) thick, then pat dry with a towel.
2
Fry
Heat 2 tbsp (30ml) olive oil in a small skillet over medium heat, add potatoes in a single layer, and fry 8 to 10 minutes until golden and tender.
3
Fry
Add remaining 1 tbsp (15ml) olive oil to the skillet, crack in the eggs, and fry over medium-low heat 2 to 3 minutes until whites set and yolks stay runny.
4
Plate
Toast the baguette cut-side down in the skillet over medium heat 1 to 2 minutes until golden, layer with potatoes and salt, top with fried eggs, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (100g)
- 22 small potato (300g)
- 6 tbsp90ml olive oil, divided
- 22 mini baguette or 6 in (30cm) piece of baguette (90g), split lengthwise
- 1/2 tsp1/2 tsp salt, divided
