Spanish Tortilla Sandwich

Instructions

1. Prepare the potatoes and onions
   Heat 1/2 cup olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes and onions, season with salt, and cook gently for about 15 minutes, turning occasionally until they are soft but not browned. Drain in a colander, reserving the oil.
2. Make the egg mixture
   In a large bowl, beat the eggs with a pinch of salt. Add the drained potato and onion mixture to the eggs and gently stir to combine. Let the mixture rest for 5 minutes to allow the flavors to meld.
3. Cook the tortilla
   Heat 2 tablespoons of the reserved oil in the skillet over medium heat. Pour in the egg mixture and cook for about 4-5 minutes until the bottom is set but the top is still runny. Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide it back into the skillet to cook the other side for another 3-4 minutes until golden and just set in the middle. Transfer to a cutting board and let cool slightly.
4. Prepare the aioli
   While the tortilla cools, mix the mayonnaise with minced garlic, lemon juice, and a pinch of salt in a small bowl. Stir well to combine.
5. Assemble the sandwiches
   Cut the baguette portions in half horizontally. Spread the garlic aioli on both cut sides of the bread. Cut the tortilla into 4 wedges, then slice each wedge horizontally to create thinner pieces that fit inside the sandwich. Place a tortilla piece on the bottom half of each bread portion.
6. Finish the sandwiches
   Sprinkle each sandwich with a little paprika, add a drizzle of the remaining olive oil, and season with freshly ground black pepper. Close the sandwiches with the top halves of bread and press gently. For the authentic Spanish experience, wrap each sandwich in parchment paper and let sit for 5 minutes before serving.