Guest Post by Julie Tulba from Adventures of the Red Headed Traveler
Mexican Style Tortilla Española Bocadillo
Makes 2 large sandwiches or 4 small ones
(A note about the tortilla: In Spain the word tortilla does not refer to the thin, flatbread that is synonymous with Mexican cuisine. Rather, it’s best translated as an omelet although tortilla española is never eaten at breakfast. And in Spanish cuisine a bocadillo is a type of a sandwich.)
You will need:
Cut the potatoes in 1/4 inch slices and cook in boiling salted water until tender and easily pierced with a knife. Drain and set aside.
In an 8-10 inch sauté pan, heat the butter over medium heat until melted. Add the onion and sauté over medium heat until the onion is soft and translucent, but not browned. Add the cooked potatoes and cook for a few more minutes.
In a bowl, whisk the eggs, salsa, chopped pepper, and salt and pepper (and cheese if you’re using it) until well-beaten. Pour the eggs over the onion and potato mixture and cook just until the egg begins to set. Cover the pan with a lid and turn the heat down to low. Check the eggs in about 3-5 minutes. The edges should be browned but it’s okay if the eggs don’t appear to be cooked through yet.
Gently loosen the edges of the omelet away from the pan with a spatula. (Try to get the spatula as far under the tortilla as possible without breaking it; this will help to ensure all of it comes out when inverting it onto the plate in the next step.)
Carefully invert the omelet onto a plate, then slide the uncooked side back into the pan. Cook for another 1-3 minutes until the eggs are cooked. Let cool to room temperature. Cut into pieces and serve on the bread.
Wrap tightly in cellophane or waxed paper for a delicious and easy carry on.
Note: Tortilla Española Bocadillo may be eaten hot or cold just as in Spain