Spanish bocadillo with potato omelette and Poli
Ingredients
- small ciabatta (or baguette)
- tomato
- olive oil
- mayonnaise
- Poli
- 3 slices of cheese
FOR THE OMELETTE:
- 4 eggs
- 2 small potatoes
- ½ a small onion
- salt
- olive
- oil
Spanish bocadillo with potato omelette and Poli
Preparation process
- Prepare the omelette by peeling and thinly slicing the potatoes and finely chopping the onion. In a lightly oiled frying pan, fry the onions and potatoes until the potatoes are soft and golden brown.
- Beat the eggs in a bowl, season with salt, then add to the potatoes and onions in the pan. Mix the ingredients well, cover the pan and cook on a low heat until the omelette is firm on top. With the help of the lid carefully turn the omelette over, cooking it for a few more minutes so that it browns on the other side.
- Slice the ciabatta in half lengthways using a knife. If desired, spread a little mayonnaise on the bread or drizzle on some olive oil. Arrange some tomato slices on the bottom of the sandwich, place the omelette on top, and layer on slices of Poli and the cheese. Place the other half of the ciabatta on top and serve.
