Spanish Omelette Sandwich
Elevate your sandwich game with this hearty and flavorful Spanish Omelette Sandwich—a fusion of comfort food and bold Mediterranean flair. Layering a rich, golden tortilla española (Spanish omelette) made with tender potatoes, sweet onions, and perfectly seasoned eggs between slices of rustic bread creates a satisfying meal perfect for breakfast, lunch, or dinner. Enhanced with a creamy spread of mayonnaise and a sprinkle of fresh parsley, this sandwich is simple yet packed with vibrant flavors. Ready in under 40 minutes, it’s an easy recipe that transforms humble ingredients into a gourmet experience. Perfect for those seeking creative sandwich ideas or classic Spanish-inspired recipes!
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Recipe Information
Ingredients
- 2 medium Potatoes
- 4 large Eggs
- 1 medium Onion
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 slices Rustic bread
- 2 tablespoons Mayonnaise
- 1 tablespoon Fresh parsley
Instructions
Peel the potatoes and slice them thinly into 1/8-inch slices. Peel the onion and slice it thinly as well.
Heat 3 tablespoons of olive oil in a medium, non-stick frying pan over medium heat. Add the potatoes and onions, stirring occasionally. Cook for 15 minutes or until the potatoes are fork-tender but not browned. Add a pinch of salt halfway through cooking.
In a mixing bowl, beat the eggs with the remaining salt and black pepper. Gently stir the cooked potato and onion mixture into the eggs, making sure everything is evenly coated.
Clean the frying pan and heat 1 tablespoon of olive oil over medium heat. Pour the egg and potato mixture into the pan, spreading it evenly. Cook for 5–6 minutes, shaking the pan occasionally to prevent sticking.
Carefully flip the omelette onto a large plate and slide it back into the pan to cook the other side. Cook for another 5 minutes, or until the omelette is golden brown and fully set. Remove from heat and let cool slightly.
Lightly toast the slices of rustic bread. Spread mayonnaise evenly on one side of each slice.
Cut the Spanish omelette into portions that fit the size of the bread slices. Place a piece of omelette on one slice of bread, sprinkle parsley on top, and cover with another slice to form a sandwich.
Repeat for the other sandwich and serve warm or at room temperature.
Nutrition Facts
Calories |
1764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 774 mg | 258% | |
| Sodium | 3352 mg | 146% | |
| Total Carbohydrate | 168.9 g | 61% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 14.3 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 240 mg | 18% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2856 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
