Back in 2005 when I was studying in Barcelona I had a pretty consistent diet of a cafe americano and a magdalena (muffin) for breakfast and a bocadilla de tortilla for lunch. Bocadillos are essentially a sub sandwich on a small baguette. The bread is sliced and fresh tomatoes are rubbed on both sides and then seasoned with a healthy dose of salt. Bread is often served this way and called pan con tomate and in my opinion is vastly superior to our traditional bread and butter. A Spanish Tortilla resembles its Mexican counterpart only in shape. Its the Spanish version of an omelet and this particular version (Española) is filled with thinly sliced potatoes and onions. I probably ate this same breakfast/lunch combination at least 5 days a week…apparently I’m a creature of habit. Rather than making a bocadillo we served it with a couple slices of pan con tomate and leftover checca….mmmmmm