Spanish · PANTRYHOP RECIPE
Bocadillo de Tortilla Española
20 minutes · 2 servings · vegetarian
A very familiar Spanish sandwich using leftover tortilla española.
Ingredients
Check you have the quantities below.
- 2 crusty rolls
- 300 g tortilla española, sliced
- 1 tsp olive oil
Let’s make it
- Warm the tortilla slices if desired.
- Split the rolls and drizzle the inside with a little olive oil.
- Fill with tortilla and press closed.
- Serve warm or at room temperature.
This is ideal for packed lunches; cut into halves for easier eating.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
Build a meal from your ingredients →