Bocadillos and Spanish Tortilla Recipe
In Spain or Latin American countries, a bocadillo is a simple sandwich made with crusty bread versus sliced sandwich bread. It started as a humble meal and is now found throughout Spain in tapas bars. These sandwiches are typically made with good quality ingredients and just two or three or even just one ingredient aside from bread. They usually do not have the lettuce, pickles, onions, mayonnaise or tomatoes that one associates with American sandwiches.
The fillings can vary and the bocadillo can be eaten hot or cold. Pick your fillings from a variety of cheeses, meats, vegetables and fish, such as tuna or sardines, or even chocolate for a sweet bocadillo. Just remember to use the best quality ingredients and keep it simple. Wrap and go!
A Spanish tortilla is basically a large omelet made on the stovetop and finished off in the oven. It can easily be made at home, and older children can make it by themselves with minimal adult help. The recipe below is our version. The bacon is not traditional, but we love the extra flavor. When you do not have much in the refrigerator, a tortilla can come to the rescue for dinner. You can add whatever you have around, including leftovers.
Tortillas, like bocadillos, can be eaten hot or cold. For a fun presentation, cut the tortilla into cubes and serve it as a pintxo (mini bites on skewers) with toothpicks.
The variations for both tortillas and bocadillos are endless. It’s a great way to get creative with your children and design your own. You can even add slices of tortilla between some crusty bread and enjoy a tortilla bocadillo for the ultimate Spanish experience.
- 6 eggs
- 2 medium boiled potatoes
- 1 medium onion, finely chopped
- 4 sliced chopped cooked bacon
- 4 tablespoons olive oil
- 1½-2 teaspoons sea salt
- ground pepper to taste
- Preheat the oven to 400 degrees F.
- Beat eggs and season with salt and pepper.
- Add 2 tablespoons olive oil to a medium-sized oven-proof skillet.
- Sauté onion for 5-6 minutes over medium-high heat, until softened. Add cooked, diced potatoes and sauté an additional 3-5 minutes, being careful not to break up the potatoes.
- Add the cooked bacon to the mixture.
- Pour the egg mixture over the potatoes and cook for 2-3 minutes till bottom is set.
- Move pan to preheated oven and bake until tortilla is nearly set in the middle, about 10-12 minutes. Switch oven to broiler and continue cooking 2-3 minutes until completely cooked through and browned on top a bit.
Stacie Dong and Simran Singh are San Francisco moms with a passion for cooking and exploring the world through food. On their blog, A Little Yumminess (www.alittleyum.com), they share recipes from around the world, favorite foodie destinations and ideas for raising adventurous eaters. They also teach classes, camps and private cooking workshops.