How Do You Make A Bocadilla De Tortilla Espanola?
Tortilla Espanola is a traditional Spanish dish. A combination of egg, potato and onion, it is more like an omelet than a ‘tortilla.’ It is easy and inexpensive to make, feeds many and stores well. One variation of this is a ‘bocadilla’ or sandwich. You see this often in cafes throughout Spain. This recipe serves approximately 4 people. Heat a large frying pan over a medium flame and add olive oil until a thin layer covers the bottom. Sauté the potatoes for 10 minutes, stirring frequently. Make sure that the flame isn’t too high, so that the potatoes don’t burn. Add the onion and garlic, stirring frequently. Cook for another 10 to 15 minutes. When you poke a piece of potato in the center and it breaks, you know it’s done. Put the plate under the colander and dump in the potatoes. The oil caught on the plate can be re-used to cook the rest of the tortilla. (Take the pan off the heat while draining the potatoes.) While the potatoes are draining, break the eggs into the bowl and beat them
