Bocadillo el camino: spanish omelet sandwich to go
Sandwiches
My go-to road trip sandwich when I visit Spain is the ubiquitous and satisfying Spanish omelet (also known as tortilla española) on a sweet baguette. It's cheap, fast, tasty, and ever so Spanish. This sandwich has trekked with me on many a train trip, plane ride, and afternoon in the park. In Spain, it usually doesn't come with the addition of allioli (the Catalonian version of aioli), and since it potentially won't travel well on longer trips, feel free to leave it off; if you like instead, lightly rub the cut side of bread with the cut side of a clove of garlic for an extra kick. For a fun flourish, add some Manchego cheese or a slice of dry Spanish ham like jamón serrano; what they lack in tradition they will make up for deliciousness. <br /> <br />I use a method of par-cooking the potatoes in the microwave because I have zero patience for how long they take in the pan when they go in raw, and I feel like I get more consistently cooked potatoes when I par-cook them first (I use this method for homefries, too). If you have more patience than I do, feel free to skip the microwave step, and plan to cook the potatoes longer in the pan. Also, you have a lot of leeway with the amount of potato and egg you use; if you want a less dense omelet, use less potato and add more egg. The cream is optional and will give the omelet a little extra bounce. I don't go out of my way to buy cream, though, and only use it if I happen to have some in the fridge. Lastly, I finish my tortilla off in the oven, which again is not traditional, but I just find that it works more consistently for me. If you want to go the "real" route, finish the tortilla on the stovetop, sliding it out and flipping it (with the aid of a plate) a little past mid-way to cook from both the top and bottom.
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