Spanish · Lunch & handhelds

Tortilla bocadillo

Name: Tortilla bocadillo
Prep time: 20 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4 sandwiches
Cuisine: Spanish
Ingredients: 1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick; 1 small yellow onion, thinly sliced; 1 cup plus 3 tablespoons Spanish extra-virgin olive oil, divided; 1 1/2 teaspoons kosher salt, divided; 6 large eggs; 1 Spanish-style baguette, about 16 inches long

A Spanish bocadillo filled simply with a thick wedge of fully set but tender potato-and-onion tortilla inside a crisp, olive-oil-brushed baguette.

About 1 hr 15 minTotal

About 55 minActive

$Cost

AdvancedDifficulty

Makes 4 sandwiches

Equipment

Use another sound 10-inch nonstick skillet with low sides and only a thin film of oil.
Best crepe-ready starting point
OXO Enhanced 10-Inch Frying Pan
View at Amazon
Another workable path: Use another sound 10-inch nonstick skillet with low sides and only a thin film of oil.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the exact 10-inch diameter, low-sided shape, nonstick release, stable model identity, care burden, and exact Amazon destination to the thin-crepe Recipes. Kwilt has not cooked with this pan.
OXO Enhanced 10-Inch Frying Pan: The 10-inch cooking surface matches the jianbing method, while the low sides and nonstick release support fast spreading, flipping, and folding without tearing a thin wrapper. Trade-off: Ceramic nonstick coatings are wear items and need moderate heat and nonmetal tools; this is not a buy-it-for-life pan.
Another workable path: Use another low-sided 10-inch nonstick skillet in good condition, wiping it with only a film of oil before each crepe.
Sources
OXO Enhanced nonstick cookware collection
Amazon exact product listing

Ingredients

1× recipe · Makes 4 sandwiches

1 1/2 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
1 small yellow onion, thinly sliced
1 cup plus 3 tablespoons Spanish extra-virgin olive oil, divided
1 1/2 teaspoons kosher salt, divided
6 large eggs
1 Spanish-style baguette, about 16 inches long

Instructions

Combine potatoes, onion, 1 cup olive oil, and 1 teaspoon salt in a . Cook over medium-low, turning gently, until potatoes are completely tender but mostly pale, 18 to 22 minutes. Drain through a sieve set over a bowl, reserving the oil.
Beat eggs with remaining salt in a large bowl. Fold in warm potato mixture and rest 5 minutes. Wipe the skillet and heat 2 tablespoons reserved oil over medium.
Add egg mixture, lower heat, and cook until the edges set and the center is beginning to firm, 5 to 7 minutes. Invert onto a plate, slide back into the skillet with 1 tablespoon oil, and cook until the center reaches 160°F but remains tender, 3 to 5 minutes. Rest 15 minutes.
Cut baguette into four pieces and split lengthwise. Brush cut faces lightly with remaining tablespoon oil. Cut tortilla into four sturdy wedges, place one inside each piece of bread, close gently, and serve warm or at room temperature.

SpainSpanish bar, picnic, and household cooking

From the table

About this recipe

Bocadillo de tortilla de patatas is a familiar Spanish bar, picnic, and childhood sandwich whose defining form needs only crusty bread and a tender potato-and-egg tortilla.

Bocadillo de tortilla de patatas is a widely recognized Spanish bar, picnic, and childhood sandwich. Onion in tortilla is a famously debated preference, not a universal rule; this version states its choice. Peppers, tomato, mayonnaise, cheese, and cured ham are established variations, but the defining sandwich needs only bread and tortilla. This Kwilt version follows the reviewed household adaptation: Author the minimal Spanish classic with an onion-inclusive tortilla and a safe fully set center, leaving common pepper and sauce variations out so the potato-egg identity stays clear.

Sources

Dinner does not stop at the recipe