In case you’re looking for this delicious concoction you’re going to need to head over to Love & Adventure, a travel blog run by Ryan and Kindra. A few weeks ago I was contacted by Kindra asking if I had any interest in contributing a guest post on a delicious food you can bring in your carry on luggage when you travel so as to avoid the unhealthy and usually unappetizing airline fare that is served to fliers. (This of course is all based on the perspectives of someone who flies economy whereas I’m sure the words unhealthy and unappetizing don’t apply whatsoever to the meals served in first class.) The only requirements were that the recipe be vegetarian and the food be easy to travel AND eat on a plane; as an aside Kindra mentioned that a food that didn’t smell (hello rude seat-mate) would be a definite plus too.
I of course said yes and set about thinking of a recipe to create. Although it took me a while (I was fixated on couscous cakes for the longest time even though I’m sure they wouldn’t be eaten cold), I had an epiphany and came up with a Tortilla Española Bocadillo which in English translates to a Spanish omelet sandwich. I explain more about what a tortilla and bocadillo is in the guest post but let me just say that those two things were some of my happiest food memories when I lived in Spain. As the title of my recipe notes, I did alter the traditional Tortilla Española slightly by making it Mexican with a few additional ingredients.
Be sure to check out my guest post by clicking here and let me know what you think if you get to try it out!