Spanish · Lunch
Spanish Fried Egg and Potato Sandwich (Gluten-Free)
A fried egg tops thin-sliced pan-fried potatoes layered in a toasted gluten-free roll, rubbed with garlic and drizzled with olive oil, finished with smoked paprika and flaky salt. Rooted in Spanish tortilla flavours, the soft yolk breaks over the potatoes when cut.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
432Calories
12.3gProtein
25.8gFat
38.5gCarbs
2.6gSugar
3.4gFiber
780mgSodium
372mgChol
4.1gSat Fat
640mgPotassium
80mgCalcium
2.8mgIron
0.5mcgVitamin B12
18mgVitamin C
vegetarian
gluten-free
low-calorie
gluten-free
Instructions
1
Prep
Peel the potato, slice into 3mm rounds, pat dry with a paper towel to ensure crispy edges rather than steaming.
2
Fry
Heat 1.5 tbsp olive oil in a small skillet over medium heat for 8–10 minutes, stirring occasionally, until golden and tender.
3
Fry
Add remaining 0.5 tbsp oil over medium-low heat, crack in the egg, and fry 2–3 minutes until whites set and yolk centre stays runny.
4
Plate
Rub warm toasted roll halves with garlic clove, layer fried potatoes on base, top with fried egg, sprinkle salt, paprika, pepper, and parsley, then close and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g potato
- 22 large eggs
- 22 gluten-free bread roll
- 4 tbsp4 tbsp olive oil, divided
- 2 clove2 clove garlic
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 tsp1/2 tsp salt, divided
- 2 pinch2 pinch black pepper
- 2 tsp2 tsp fresh parsley
