Bocadillo de Jamón y Queso con Tortilla Ham and Cheese Sandwich with Potato and Egg Omelette

Name: Bocadillo de Jamón y Queso con Tortilla Ham and Cheese Sandwich with Potato and Egg Omelette
Yield: Yields 6 sandwiches
Ingredients: 1 lb. 12 month old Manchego cheese, sliced; 1 small jalapeño pepper, minced; ½ cup extra virgin olive oil; 10 cloves garlic, minced; 2 sprigs parsley, minced; ½ cup toasted breadcrumbs; 2 Tbsp. red wine vinegar; Salt, to taste; 1 lb. thinly sliced Serrano ham; 6 medium baking potatoes, peeled and cut into ⅛ inch slices; Salt and pepper, to taste; Salt and pepper, to taste; 12 large eggs; 2 cloves garlic; 2 Tbsp. chopped parsley; ½ cup toasted almonds; 12 piquillo peppers; 6 very ripe tomatoes, halved; 1 garlic clove; 6 pieces of bagette, cut in half lengthwise and toasted; Olive oil, as needed; 1 medium onion, finely chopped; Maldon salt, to taste; Arbequina extra virgin olive oil, as needed

Preparation info

Yields
6
sandwiches

Difficulty
Easy

Appears in

Sandwiches of the World

By Battman

Published 2007

About

Ingredients

Pan con Tomate

6 pieces of bagette, cut in half lengthwise and toasted
1 garlic clove
6 very

Sandwich

Method

Rub the toast with a garlic clove. Rub the flesh and seeds of the tomatoes into the toast, discarding the skin. Drizzle with the olive oil and sprinkle with salt.

Slowly sweat the onion in oil. Once translucent, remove and cool. Place slices of potato in olive oil and simmer. Add salt and pepper. Cook until tender but do not brown. Remove and cool. Beat the e