In two Spanish dishes, eggs take the spotlight
The almighty egg — the anytime-of-day ingredient — is spotlighted here in a Spanish tortilla and in bocadillos (egg sandwiches), two popular tapas dishes. Tortilla espanola is well known outside Spain. It’s a layered potato and egg pie, similar to Italian frittata. We cut the oil content considerably by roasting potatoes instead of frying them the traditional way. And when it comes time to flip the tortilla to cook both sides, you’ll be turning the pan and tortilla with one swift movement, which takes bravery but little skill. Cut the finished round into wedges and serve beside lightly dressed greens.
For the bocadillo, stuff leftover pieces of tortilla into a baguette. Although Spaniards often forgo condiments to highlight the flavors of the main ingredients, this version includes spicy aioli and delicate baby arugula. If tortilla is Spain’s omelet, bocadillo with tortilla is the ultimate breakfast sandwich. You’ll eat well at both ends of the day.
Shopping list
(For tortilla, bocadillo sandwiches)
8 eggs
2 large russet potatoes
2 cups fresh baby arugula
1 large onion
1 garlic clove
1 baguette
Salt and pepper, to taste
4 tablespoons olive oil
½ cup mayonnaise
1 tablespoon chili-garlic
sauce (such as sriracha)
½ teaspoon paprika
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