Join The Sandwich Universe co-hosts (and longtime BFFs) Molly Baz and Declan Bond as they dive deep into beloved, iconic sandwiches.
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6 Comments
pokolik
March 5, 2014
We already had a discussion in the original blog entry. That's NOT the way we do Spanish Tortilla in Spain. Not at all. Call it whatever you want, you can even say you invented Spanish Potato fritatta, but not Spanish tortilla, please
Marian B.
March 5, 2014
I totally understand -- but whether you make Amanda's recipe or the traditional Spanish tortilla, my point is that it makes a great lunch. Whenever I'm in Spain, a bocadillo de tortilla is always my go-to.
pokolik
March 6, 2014
Yes, you are right. My point was a bit off-topic. A bocadillo de tortilla with a good tortilla and good bread, that's a staple mid-morning snack in Spain.
AntoniaJames
March 4, 2014
A couple of favorite leftover tips: We anticipate using leftover broiled or grilled vegetables in sandwiches or phulka roti wraps, so we slice zucchini, summer squash and eggplant into thin planks. They get a good brushing with a light, herby vinaigrette while still hot. I put the ones we're saving for lunches directly into the storage container, to collect all the juices, which are then drizzled on the sandwich. I do the same thing with lightly sauteed slivers of fennel.
I hope you'll do a sequel on pita based lunches. If you have a microwave and a clean damp tea towel, you can warm the pocket up and put just about any leftover into it, plus garnishes, etc. I almost always cut (or toast, if talking about seeds, nuts, etc.) extras when making our evening salad, to stir into pilafs, or otherwise garnish whatever I'm having for lunch, etc. ;o) P.S. For the record, we don't do (or allow) desk lunches here because it does not provide a sufficient break. We find that our thinking is clearer and our work product far better when we take time away from the office in the middle of the day.
I hope you'll do a sequel on pita based lunches. If you have a microwave and a clean damp tea towel, you can warm the pocket up and put just about any leftover into it, plus garnishes, etc. I almost always cut (or toast, if talking about seeds, nuts, etc.) extras when making our evening salad, to stir into pilafs, or otherwise garnish whatever I'm having for lunch, etc. ;o) P.S. For the record, we don't do (or allow) desk lunches here because it does not provide a sufficient break. We find that our thinking is clearer and our work product far better when we take time away from the office in the middle of the day.
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