Spanish Cuisine
Bocadillo with Omelet and Tomato Sauce
Traditional Spanish bocadillo (Bocadillo de Tortilla) is an iconic, hearty, and incredibly popular sandwich that forms the base of the everyday gastronomic culture of Spain. Unlike a regular sandwich, a bocadillo is assembled exclusively using a crunchy wheat baguette, the crumb of which is generously infused with a juicy tomato spread, olive oil, and garlic. The main filling is a thick, juicy slice of Spanish tortilla — a potato omelet. The dish has a great balance of textures: the dense crunchy crust of the baguette gives way to a tender, melt-in-the-mouth egg-and-potato center filled with ripe tomato aromas.
Dishday
Recipe overview
- Total time
- 30 min
- Prep
- 15 min
- Cooking
- 15 min
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Spanish Cuisine
Nutrition
per serving
- Calories
- 1680 kcal
- Protein
- 54 g
- Fat
- 66 g
- Carbs
- 216 g
- Fiber
- 12 g
Step by step
Method
- 01
Peel the potatoes and slice them into very thin slices
Peel the potatoes and slice them into very thin slices. Heat three tablespoons of olive oil in a skillet, add the potatoes, and simmer on low heat under a lid for about 12-15 minutes until completely soft, preventing any heavy browning.
- 02
In a deep bowl, whisk the eggs with salt using a fork until s…
In a deep bowl, whisk the eggs with salt using a fork until smooth. Transfer the warm soft potatoes into the egg mixture, stir gently, and let it rest for 5 minutes to allow the slices to soak.
- 03
Pour the mixture back into the skillet with a drop of oil and…
Pour the mixture back into the skillet with a drop of oil and cook the omelet over medium heat for 3-4 minutes on each side, flipping carefully using a flat plate. The tortilla should be firm on the outside and juicy inside.
- 04
Cut the ripe tomato in half and grate the flesh on a coarse g…
Cut the ripe tomato in half and grate the flesh on a coarse grater into a small bowl, leaving the tough skin in your hand. Add the remaining tablespoon of olive oil and a pinch of salt to the tomato puree, mixing well.
- 05
Cut the baguette lengthwise into three equal portioned pieces…
Cut the baguette lengthwise into three equal portioned pieces, and then slice each piece horizontally in half with a bread knife. Toast the bread cuts on a dry hot skillet until a golden crunchy crust forms.
- 06
Lightly rub the hot toasted bread cut with a half clove of ga…
Lightly rub the hot toasted bread cut with a half clove of garlic for a subtle aroma. Then generously spread the prepared juicy tomato mixture onto the lower halves of the baguette, distributing the juice evenly over the crumb.
- 07
Cut the finished potato tortilla into matching oblong pieces
Cut the finished potato tortilla into matching oblong pieces. Place a slice of the warm omelet on the tomato base of the baguette, cover with the top half of the bread, and press down lightly before serving.
Dishday
Useful advice
Cooking tip
To prevent the baguette from getting soggy from the tomato sauce and to keep it crunchy longer, be sure to toast the inner side of the bread on a dry pan cut-side down until a firm glossy crust forms before applying the tomatoes.
How to serve
Serve the bocadillo immediately after assembly, wrapping its lower part in parchment paper or a napkin. It is ideal for a quick snack on the go, a hearty breakfast, or a picnic, pairing perfectly with tea or cold drinks.
How to store
The assembled sandwich cannot be stored as the bread will lose its crunch. However, the potato tortilla for the filling can be made the day before and stored in the fridge in a container for up to 2 days, reducing assembly to 5 minutes.
Note
For a classic Spanish tomato spread (pan con tomate), grate a ripe tomato on a grater, discard the skin, and mix the flesh with salt and extra virgin olive oil. No tomato paste or ketchup should be used.
