Bocadillo de Tortilla

Bocadillo de Tortilla is a delightful Spanish sandwich featuring a fluffy, savory potato omelette between fresh crusty bread. Perfect for brunch, this Halal version offers a satisfying and comforting taste of Spain.

Ingredients

• Large eggs - 4
• Potatoes - 200 grams
• Onion - 1 small, finely chopped
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Crusty bread (like baguette or ciabatta) - 2 pieces
• Fresh parsley - for garnish

Steps

1. Peel and thinly slice the potatoes into rounds, then rinse them under cold water to remove excess starch.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat and add the sliced potatoes. Cook for about 10-12 minutes, stirring occasionally, until they are tender but not browned.
3. Add the chopped onion to the skillet and cook for an additional 5 minutes until the onion is translucent.
4. In a bowl, beat the eggs and season with salt and black pepper. Once the potatoes and onion are cooked, drain any excess oil and mix them into the egg mixture.
5. Wipe the skillet clean and add the remaining tablespoon of olive oil. Pour the egg and potato mixture back into the skillet and cook over medium-low heat for about 5-7 minutes, until the edges are set.
6. Carefully flip the omelette using a plate to cook the other side for another 5 minutes until fully cooked through.
7. While the tortilla is cooking, slice the crusty bread open and lightly toast it if desired.
8. Once the tortilla is done, cut it into two halves and sandwich each half inside the toasted bread. Garnish with fresh parsley and serve warm.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 28 g
• Saturated Fat: 5 g
• Unsaturated Fat: 20 g
• Water: 0.3 L

Health Benefits

• Rich in protein from eggs, supporting muscle health.
• Potatoes provide essential vitamins and minerals, including vitamin C and potassium.

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