Spanish · PANTRYHOP RECIPE
Spanish Omelet Sandwich with Manchego
20 minutes · 2 servings · vegetarian
A practical home-style sandwich built from tortilla española, a Spanish staple.
Ingredients
Check you have the quantities below.
- 4 slices thick bread slices
- 250 g small tortilla española or leftover Spanish omelet
- 60 g Manchego cheese, sliced
- 1 tbsp olive oil
Let’s make it
- Warm the omelet slices in a skillet or microwave until hot.
- Toast the bread lightly and brush the outsides with olive oil.
- Fill with the warm omelet and cheese, then close the sandwich.
- Press in a skillet 1–2 minutes per side until the cheese softens and the bread is crisp.
Cut into triangles; it works well for lunchboxes if cooled first.
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 →