London lunch box: a recipe inspired by Barrafina restaurant

Laoise Casey creates cheap, easy-to-cook lunch boxes inspired by things she has eaten in some of London's best restaurants and cafes #Barrafinalunchbox
Laoise Casey20 July 2015

Barrafina lunch box: ciabatta sliced lengthways filled with a juicy omelette, crispy chorizo and spinach. Manzanilla is optional

Last week Laoise Casey's lunch box was inspired by Picture restaurant. This week, she hides from the rain with a bocadillo:

Close your eyes on the Tube for just a minute and come away with me. Let’s leave behind the dark evenings and your umbrella. Imagine you’re holding a glass of Manzanilla. Sitting on a stool you watch the chefs rush around in front of you prepping daily specials. A plate of jamón lands in front of you. You gobble it up and ask for more. Padron peppers. Heritage tomatoes. Crab croquetas. That perfect tortilla with a beautiful molten middle. Each dish leaves you longing for a little bit more and you keep ordering. You can’t help it. Yes, you guessed it, you’re in Barrafina. The perfect cure for London’s rainy season (12 months a year then).

This week’s London lunch box is a Spanish sandwich, or bocadillo, inspired by Barrafina. Ciabatta sliced lengthways filled with a juicy omelette, crispy chorizo and spinach. Manzanilla is optional.

What you will need:

5 slices of chorizo

85g spinach

2 eggs

1 tbsp. olive oil

Ciabatta

Handful salad leaves

Sea salt, black pepper to season

Equipment

Frying pan

Fork

Bowl

Knife

Cost to make per portion: £2.50

Preparation and cooking time: 10 minutes

How to make it:

Fry the chorizo for 3 – 4 minutes on a high heat in a frying pan until golden brown. Add the spinach and cook quickly until wilted and remove from the pan (use the excess chorizo oil in the pan to cook the spinach). Meanwhile, whisk the eggs and season with salt and pepper. Heat the olive oil in the pan. Pour the eggs into the pan and cook on a medium heat for 4 – 5 minutes until set. Cut the omelette into slices. Slice the ciabatta lengthways and layer up your bocadillo starting with salad leaves, omelette, chorizo, spinach and finish with another layer of omelette and chorizo.

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