Egg sandwich with omelette, fried egg, roasted potatoes and spicy aioli
Spain on a Fork · ♥ 1.1K likes · 29.1K views · 9 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 whole large russet potato
Cut the potato, skin on, into quarter inch rounds; lay in a single layer on a parchment-lined baking pan.
- extra virgin olive oil
- sea salt
- freshly cracked black pepper
Roast in a preheated oven on the top and bottom heat setting at 210C (about 410F), 20 to 25 minutes, flipping halfway if the oven lacks that function, until a toothpick goes in easily.
- ½ cup mayonnaise
- 1 cloves garlic
- 5 ml fresh lemon juice
- 15 ml extra virgin olive oil
- 1 tsp hot smoked Spanish paprika
- sea salt
- freshly cracked black pepper
For the aioli, mix the mayonnaise with the finely grated garlic, lemon juice, olive oil, hot smoked paprika, sea salt and black pepper; whisk until creamy and set aside.
- 2 tbsp extra virgin olive oil
- 2 whole eggs
- sea salt
- black pepper
Heat a non-stick fry pan over medium with 2 tablespoons of olive oil; whisk 2 eggs with salt and pepper.
Pour in the eggs, lower to low-medium and leave 30 seconds; push the egg from the edges to the centre until no runny egg is left, fold the omelette and cook about 30 seconds per side. Keep warm under foil.
- ¼ cup extra virgin olive oil
- 2 whole eggs
In the same pan over medium, heat a quarter cup of olive oil; crack each egg into its own bowl.
- salt
- pepper
Fry each egg 1 to 2 minutes in the hot oil, then splash hot oil over it for a few seconds; season with salt and pepper and keep warm under foil.
- 2 slices manchego cheese
- fresh parsley
Assemble: roasted potatoes on the bottom slice, a couple of thin slices of manchego, half the omelette, a fried egg and chopped parsley; a dollop of aioli on the top slice.
Checking the potatoes