Bocadillo de Tortilla

Ingredients

• •12 oz yellow potatoes, peeled and thinly sliced
• •1/2 medium yellow onion, thinly sliced
• •5 eggs
• •1/3 cup olive oil
• •3/4 tsp salt
• •1/4 tsp black pepper
• •1 large baguette
• •1 ripe tomato, halved

Directions

1. 1Cook potatoes and onion gently in olive oil over medium-low heat for 12–15 minutes until tender without browning.
2. 2Drain the vegetables, reserving 1 tablespoon oil, and fold them into beaten eggs with salt and pepper.
3. 3Cook the egg mixture in the reserved oil over medium heat, turning once, until set but still tender.
4. 4Cool the tortilla 10 minutes, then cut it into four thick sandwich-size pieces.
5. 5Split the baguette into four portions and rub each cut surface lightly with the tomato.
6. 6Tuck one tortilla piece into each baguette portion, press gently, and wrap for lunch.

💡 Let the tortilla cool before closing the bread; trapped steam softens the crust and makes a packed bocadillo chewy.

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