Toasted Bread with Potato Omelette and Alioli
Delicious toasted bread sandwich with Spanish potato omelette, served with alioli sauce. It is a traditional recipe from Spanish cuisine, quick to prepare and with a very characteristic flavor of this cuisine.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 4 Bimbo® toasted bread
- 2 potatoes
- 2 eggs
- 1/4 onions, slice
- 1 clove garlic
- 150 milliliters olive oil
- 4 grams pepper
- 10 grams salt flower
- 1 egg yolk
- 150 milliliters olive oil
- 1 clove garlic
- 5 grams salt flower
- 1 serrano chile
- 1/2 limes
Preparation
15 mins
20 mins
Medium
- For the Potato Omelette: fry the potatoes and onions in olive oil over medium heat; once cooked, remove the excess oil with a napkin. Add the egg and season, finish cooking, and set aside.
- For the alioli: blend the garlic, egg yolk, fleur de sel, serrano chili, and lemon in a blender. Gradually add the olive oil to emulsify.
- Cut the potato omelette into 4 pieces, place on the bread, and drizzle with alioli.
- Serve the alioli on the side, in case you want to add more.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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