Tortilla Española Sandwich

Instructions

1. Prepare the potatoes and onions
   Peel and slice the potatoes into thin rounds about 1/8 inch thick. Thinly slice the onion. Place both in a bowl and sprinkle with salt, gently mixing to distribute.
2. Cook the potatoes and onions
   Heat the olive oil in a large non-stick skillet over medium heat. Add the potato and onion mixture, ensuring they're mostly submerged in oil. Cook gently for about 15 minutes, turning occasionally, until the potatoes are soft but not browned. Drain the mixture in a colander, reserving 1 tablespoon of the oil.
3. Prepare the egg mixture
   In a large bowl, beat the eggs with a pinch of salt and pepper. 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.
4. Cook the tortilla
   Heat the reserved tablespoon of oil in the skillet over medium heat. Pour in the egg and potato mixture, spreading it evenly. Cook for about 4-5 minutes until the bottom is set. Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide the tortilla back into the skillet to cook the other side for another 3-4 minutes, until golden and just set in the middle.
5. Cool the tortilla
   Transfer the tortilla to a plate and allow it to cool for at least 10 minutes. The tortilla can be served warm or at room temperature for the sandwiches.
6. Assemble the sandwiches
   Cut the tortilla into wedges sized to fit your bread. Split the bread lengthwise and optionally spread with mayonnaise or aioli on one side. Place a wedge of tortilla on each bottom half, add roasted red pepper strips if using, and cover with the top half of bread.
7. Serve
   Cut the sandwiches in half if desired and serve immediately, or wrap in parchment paper for a picnic or packed lunch. The sandwich tastes even better after sitting for 30 minutes, allowing the flavors to meld.