Spanish potato omelette sandwich with garlic mayo

Heat a 25 cm non-stick frypan over medium heat with 90 ml extra virgin olive oil.

Cut the peeled, dried potatoes into bite-size pieces a quarter inch thick; roughly chop the onion.

Sauté the onion, stirring now and then, 3 to 4 minutes until slightly translucent.

Add the potatoes, coat in the oil and stir now and then; fry 20 to 25 minutes until lightly golden and tender to a toothpick.

Meanwhile whisk 4 large eggs in a large bowl with sea salt and black pepper.

Season the potatoes with sea salt and pepper, then transfer them into the eggs, reserving the oil in the pan; mix and let sit a few minutes for the flavours to develop.

Heat the same pan over low-medium heat a couple of minutes, pour in the mixture in a flat layer and cook 3 to 4 minutes without stirring.

Loosen the edges with a spatula, invert onto a slightly smaller dish, slide back into the pan, scrape in anything left on the dish, tuck the edges toward the centre, and cook 3 to 4 minutes more until just cooked through.

For the garlic mayo, whisk the mayonnaise with finely grated garlic, lemon juice, 15 ml olive oil, a little sea salt and pepper until creamy.

Cut the baguette into 15 cm pieces, split lengthwise, spread garlic mayo on both halves, lay on thick slices of omelette and top with chopped chives.