Spanish · Lunch
Spanish Fried Egg and Potato Sandwich (Low-Calorie)
A Spanish bocadillo built on a crusty roll with a pan-fried egg and lightly pan-fried potato slices, seasoned with smoked paprika and parsley. Lower calorie than the traditional version through minimal oil and lighter cooking technique, while keeping the classic tapas-bar flavor profile intact.
$3
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
389Calories
16.5gProtein
15.8gFat
44.2gCarbs
3.2gSugar
3.5gFiber
598mgSodium
349mgChol
3.2gSat Fat
560mgPotassium
95mgCalcium
3.4mgIron
1.1mcgVitamin B12
14mgVitamin C
vegetarian
low-calorie
low-calorie
Instructions
1
Prep
Peel the potato and slice it into thin rounds about 1/8 inch thick, then pat dry with a paper towel.
2
Fry
Heat 1 teaspoon olive oil in a small nonstick skillet over medium heat, add potato slices in a single layer, and fry 6–7 minutes, turning once, until edges are golden.
3
Fry
Wipe the skillet, add remaining 1/2 teaspoon olive oil, crack both eggs into the pan over medium-low heat, and fry 2–3 minutes until whites are fully set but yolks still jiggle.
4
Plate
Toast the split roll cut-side down in the skillet over medium heat 1 minute until lightly golden, layer potato and eggs inside, scatter parsley over, press gently, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs
- 7 oz200g potato
- 22 small (120g) crusty roll, split
- 3 tsp14ml olive oil, divided
- 1/2 tsp1/2 tsp smoked paprika
- 2 tsp2 tsp fresh parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
