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Recipe of Toasted bread with potato omelette and Alioli
Recipe

Toasted bread with potato omelette and Alioli

15 mins
20 mins
Half
13
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Delicious toasted bread sandwich with Spanish potato omelette, served with the aioli sauce. It is a traditional recipe of Spanish cuisine, quick to prepare and with a very characteristic flavor of said cuisine.

Ingredients

4 portions
  • 4 Bimbo® toasted bread
  • 2 potatoes
  • 2 eggs
  • 1/4 onions, slice
  • 1 clove garlic
  • 150 milliliters olive oil
  • 4 grams black pepper
  • 10 grams salt flower
  • 1 egg yolk
  • 150 milliliters olive oil
  • 1 clove garlic
  • 5 grams salt flower
  • 1 serrano pepper
  • 1/2 lemons

Preparation

For the potato omelette: fry the potatoes and onions with the olive oil at medium temperature, once cooked, remove the excess oil with a napkin. Add the egg and season, finish the cooking and reserve.
For the aioli: grind the garlic, egg yolk, flower of salt, chile serrano and lemon in the blender. Add little by little the olive oil to emulsify.
Cut the potato omelet into 4, mount on the bread and bathe with aioli.
Serve the alioli separately, in case you want to add more.

PRESENTATION

You can sprinkle some paprika.

TIPS

Mount the preparation on the bread until the moment of serving.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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