The quintessence of a good sandwich is an interplay of textures and flavors, and one Spanish sandwich exemplifies this by blending eggs, potatoes, and bread into something special: the bocadillo de tortilla. This beloved sandwich consists of a tortilla española (potato and egg frittata) between two slices of baguette.

Bocadillo de tortilla belongs to a greater classification of sandwiches known as bocadillos or bocatas, which contain only one or two ingredients enclosed in a baguette. With light, fluffy eggs, filling potatoes, and crispy bread, this treat is a popular small bite in a country where citizens eat up to 5 times a day, instead of 3.

To make a bocadillo de tortilla, start by frying thinly-sliced potatoes and onions, then drain them, mix them into beaten eggs, and fry into a thick omelet. The Spanish tortilla is then cooled, sliced into sections, and sandwiched between two pieces of baguette, with sauces and toppings like tomatoes or aioli added to taste.