You know you’ve met a true carbohydrate lover when she craves not just warm bread, but warm bread with potatoes; not just a bowl of fluffy jasmine rice, but rice with chana bateta. Let’s take a minute to consider the real ingenuity of the burrito: it’s not in the guac nor the carnitas, but rather in the combination of tortilla and rice.
The latest edition of the Five-Ingredient Sandwich is cut from the same carby cloth. Slices of potatoes, tossed with oil and smoked paprika, pile up on soft foccacia to create a killer vegetarian sandwich. There’s arugula, mayo, and an egg as well.
The dual inspirations for this both come from Spain, and neither is in the double carb club. The first, a mountain of freshly fried potato chips with a spicy tomato sauce and a fried egg, was what my sister Kate and I subsisted on when we visited Madrid. We kept wanting to try new restaurants, but we kept returning to the one with the freshly fried potato chips, the spicy tomato sauce, and the egg.
The second, the Spanish omelet or tortilla espagnola, you probably know about. That, a bread-free meal-in-a-skillet will have long won you over if you’re a busy, new, poor, or space-challenged cook. My friend Marc has perfected the dish (his tip: use plenty of oil when frying the potatoes), but we’ve got an old BGSK recipe you can start with here.