Bocadillo de tortilla (Spain's beloved tortilla sandwich)
The bocadillo de tortilla is a classic bocadillo recipe that you’ll find served all over Spain. This sandwich is made with a fresh baguette and loaded with a generous wedge or two of tortilla, a little salt, and some good quality olive oil, and that’s it.
Equipment
- A large serrated bread knife
- Chopping board
- 1 large 25cm/10-inch non-stick frying pan
- 1 large plate (for flipping the tortilla)
- Large flexible spatula
Ingredients
For the tortilla
- 5 Large potatoes Waxy varieties such as Red or Yukon Gold work best
- 2 Med-large white onions
- 2 Cups of extra virgin olive oil
- 6 Eggs
- 3 Tablespoons of milk
- 1 Tablespoon of brown sugar
- 2 teaspoons of salt
- 1 Teaspoon of nutmeg
For the Bocadillo
- 1 large fresh baguette
- A splash of good-quality olive oil
- Salt for seasoning
Instructions
Step 1 - Make a tortilla
- You’ll find our complete Spanish Tortilla recipe in the recipe description above. A tortilla takes around 50 minutes to make, so do this step well in advance. If you’re short on time, you can always use a store-bought tortilla and reheat it.5 Large potatoes Waxy varieties such as Red or Yukon Gold work best, 2 Med-large white onions, 2 Cups of extra virgin olive oil, 6 Eggs, 3 Tablespoons of milk, 1 Tablespoon of brown sugar, 2 teaspoons of salt, 1 Teaspoon of nutmeg
Step 2 - Prepare the baguette
- Slice your baguette lengthways, then slice it into 8-inch long portions per serving. Drizzle the inside of the baguette with a little olive oil.1 large fresh baguette, A splash of good-quality olive oil, Salt for seasoning
- Cut two wedges of tortilla, around 1/8th slices, is ideal. Add them to the baguette, season to taste, and serve while still warm.