Bocadillos with Tortilla, Anchovies and Serrano Ham

 


Bocadillos with Tortilla, Anchovies and Serrano Ham

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.

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