🇪🇸 spanish tortilla on crispbread with burger sauce and wallies 🥒

spanish tortilla on crispbread with wallies (pickled gherkins) and burger sauce, inspired by an episode of easy spanish.

if the wallies are sweet you could skip the sauce, as this recipe would still meet max's six rules of sandwich: hot, cold, sweet, sour, crunchy, soft.

🍠slice enough small potatoes into discs about 5mm thick to cover the base of a frying pan (sweet potatoes are also nice)

🧅chop an onion into tiny pieces

🔥heat a thin layer of oil in a frying pan on a low heat (this is very much a simmering dish). cover the base of the pan with potatoes and onions, shuffling a little to ensure no sticking

🥚while the potato and onion sizzles a little, whisk three or four eggs with salt and pepper, and pour over the potato/onion mix, use a spatula to separate the edge from the pan as it forms

🔘cover the pan with a plate and allow to simmer for a couple of minutes

🥊with a oven glove on, clasp the plate onto the pan and turn the whole thing over, then slide the tortilla back into the pan to cook the other side; cover with the plate again

🥒slice some wallies

🔥after a couple more minutes the tortilla is likely ready to serve, have a peek, you'll be able to tell when the potato has gone a bit translucent and the egg has gone fluffy (you can also flip it once more to see which side looks best on top)

🧆spread crispbread with burger sauce, slice the tortilla in the pan with a pizza cutter and lay it over the crispbread and top with sliced wallies.