Spanish potato omelette tucked into a crusty baguette, simple and deeply satisfying.
Bocadillo de Tortilla is spanish potato omelette tucked into a crusty baguette, simple and deeply satisfying.
Make Bocadillo de Tortilla when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Cook potatoes and onion gently in olive oil until completely tender without hard browning.
Drain well, mix with beaten seasoned eggs and rest for a few minutes.
Cook the tortilla in a non-stick pan, turning once, until set to your preferred centre.
Cool for five minutes and cut thick wedges.
Split the baguette and tuck in generous wedges of tortilla.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
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