Moroccan · Street Food
Casablanca Fried Potato Sandwich
A humble, filling street snack sold near Casablanca's tram stops and markets: crisp fried potato slices tucked into a crusty roll with harissa, a fried egg and a scattering of olives, built for eating quickly on the move.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 2
- Level
- Easy
Ingredients
- 2 crusty rolls or a small baguette, split
- 2 potatoes, thinly sliced
- 2 eggs
- 2 tbsp mayonnaise mixed with 1 tsp harissa
- A few black olives
- Neutral oil, for frying
- Salt and pepper
Method
- 1
Fry the potatoes
Fry the thinly sliced potatoes in hot oil until golden and crisp on the edges, then drain on paper and season with salt.
- 2
Fry the eggs
Fry the eggs in a little of the same oil until the whites are set.
- 3
Spread the bread
Spread the harissa mayonnaise generously over both cut sides of the rolls.
- 4
Assemble
Layer in the fried potatoes, top with the fried egg and a few olives, and season with black pepper.
- 5
Serve
Press together and serve immediately while hot.
Chef's tips
- Slice the potatoes thin and fry in batches so they crisp rather than steam in an overcrowded pan.
- Warm the rolls briefly before filling for the best texture against the hot potato and egg.
- This sandwich is endlessly adaptable — add tuna, cheese or spiced sausage for a heartier version.
Frequently asked questions
What makes this different from the bocadillo?
It is a simpler, cheaper cousin built around fried potato as the star rather than tuna or sausage, sold especially as an affordable quick bite around Casablanca.
Can I bake the potatoes instead of frying?
Yes, thin oven-baked potato slices work as a lighter alternative, though they won't have quite the same crisp edges as fried ones.