Bocadillos with Tortilla, Anchovies and Serrano Ham
Follow the easy steps below to prepare tasty Spanish-inspired sandwich: bocadillos with tortilla, anchovies and Serrano ham.
22 October, 2018
ingredients
Potatoes
500 g, waxy, peeled, sliced
Onion
1, peeled, finely chopped
Olive Oil
4 tbsp
Eggs
6
Cheese
4 tbsp, grated, e. g. Manchego
Baguette
4 rolls
Lettuce
8 leaves, iceberg, washed, dried and torn into smaller pieces
Ham
4 slice, Serrano, chopped
Anchovies
100 g, in oil, drained
Preparation
How to make delicious bocadillos with tortilla, anchovies and Serrano ham
- Heat the oven to 200°C (180°C in a fan oven), gas 6.
- Heat the oil in an ovenproof pan and fry the potatoes and onions gently, covered, for approx. 15 minutes, stirring occasionally.
- Beat the eggs with salt, ground black pepper and the cheese and pour over the vegetables.
- Bake in the oven for approx. 15 - 20 minutes until done.
- Slice the baguette rolls in half lengthways and bake for approx. 5 minutes until the cut surfaces are crisp.
- Remove the tortilla from the oven, let cool slightly and chop.
- Place the lettuce, tortilla, ham and anchovies on the rolls and serve.
