Spanish bocadillo sandwiches with potato tortilla Recipe
A bocadillo with potato tortilla is a favorite Spanish mid-morning snack – a piece of omelette tucked into a crusty baguette. In tapas bars it’s often served quickly, wrapped in paper to eat on the go or at the counter with a small coffee. It’s a bit like a Polish egg sandwich, only more filling and easier to take with you.
This recipe brings a classic Spanish bar snack into your own kitchen: a simple potato tortilla turned into a hearty, portable sandwich. It’s budget-friendly, uses basic ingredients, and works equally well for breakfast, lunch or as a party bite.
Chef's tips
Don’t rush frying the potatoes and onion – gentle heat and time make them soft and sweet without burning. If your tortilla sticks, make sure the pan is well heated and lightly coated with oil before you pour in the egg mixture. A smaller pan will give you a thicker, juicier tortilla that’s perfect for slicing into sandwiches.
How to serve
Pack the bocadillo in parchment paper for a picnic or work lunch. Pair it with a simple green salad or marinated olives for a quick Spanish-style meal. For brunch, serve smaller pieces alongside other tapas like olives, cured meats and grilled peppers.
Ingredients
- baguette preferably a long Spanish or French baguette - 2 pieces
- potatoes starchy or all-purpose - 400 g
- eggs - 5 pieces
- onion medium - 1 piece
- olive oil for frying - 80 ml
- salt to taste
- black pepper freshly ground, to taste
- mayonnaise optional, for spreading on the bread - 3 tablespoons
- arugula or another lettuce, for freshness - 30 g
Preparation
- Peel the potatoes, rinse them and slice into thin half-moons. Peel the onion and slice into thin slivers.
- Heat about 60 ml of olive oil in a large frying pan over medium heat. Add the potatoes and onion, lightly salt and fry for 15–18 minutes, stirring often, until the potatoes are soft but not deeply browned.
- In a bowl, beat the eggs with a pinch of salt and pepper. When the potatoes are soft, transfer them with a slotted spoon into the eggs, mix and set aside for 5 minutes so the mixture thickens slightly.
- In the same pan add the remaining oil and heat over medium heat. Pour in the egg and potato mixture, smooth the surface and fry for 5–7 minutes, until the edges are set and the center is still slightly soft.
- Cover the pan with a large plate, flip the tortilla onto the plate, then slide it back into the pan to cook the other side for 3–4 minutes. The finished tortilla should be springy and slightly moist in the center. Let it cool to room temperature.
- Slice the baguettes lengthwise, but not all the way through, to create a “pocket”. You can lightly hollow out the inside by removing some of the soft crumb.
- Spread the inside of the baguettes thinly with mayonnaise (if using), then add a handful of arugula.
- Cut the tortilla into thick slices and place 2–3 slices in each baguette. Gently press, cut the sandwiches in half and serve immediately or wrapped in paper as a snack to go.
Storage
Gotową tortillę możesz przechowywać w lodówce do 2 dni, owiniętą folią. Kanapki najlepiej zjeść tego samego dnia, bo pieczywo mięknie.
