If I lived in Barcelona, becoming a regular at Entrepanes Diaz would be a life goal. This 50s-style bar and its waiters are dressed to the nines with every detail thoughtfully executed. And the same goes for their food—mostly bocadillos (aka Spanish sandwiches)—and drink. We tried an embarassing amount of the menu while filming their for Off Menu but their bocadillo made with Basque Antxón sausage stood out. Here I modified it and made it with chorizo but, serve it with some quality sherry, and you can almost imagine you're in Barcelona.
Fill a large, heavy-bottomed saucepan with a couple of inches of oil and heat over medium heat until a deep-fry thermometer reads 365°F. Line a plate with paper towels and set aside. Meanwhile, slice the potatoes into shoestring fries with the thin julienne attachment of a hand-held mandolin or vegetable slicer. Swish the cut potatoes in a bowl of water with a few capfuls of vinegar added then spin them as dry as possible in a salad spinner. Spread them on towels, and blot with more towels—you want the potatoes as dry as possible to prevent the oil from spattering.
Increase the heat to medium-high, and working in batches, carefully add the potatoes to the oil and fry until brown and crispy, about 3 to 4 minutes. Scoop the fries from the oil with a slotted spoon, and drain on the prepared plate. Repeat with the rest of the potatoes, making sure the oil returns to 365°F before adding the next batch. Season with salt and set aside until ready to use.
Meanwhile, crumble the chorizo into a medium frying pan and cook over medium heat until well browned, about 10 minutes. Remove the chorizo to a plate with a slotted spoon then cook the eggs, one by one, in the chorizo drippings to desired doneness.
To serve, mix the mayonnaise with a pinch of paprika (add more to your liking). Spread the mayonnaise on the bottom of each brioche bun then divide the browned chorizo between the two buns. Top each with a fried egg and a ridiculous amoutn of the fries. Close the sandwiches and serve.
Food styling and photography by Aida Mollenkamp