Moroccan · Street Food
Bocadillo (Tangier-Tetouan Spanish-Style Sandwich)
A legacy of Spain's decades-long presence in northern Morocco, the bocadillo is a crusty baguette sandwich still sold from stalls across Tangier and Tetouan, stuffed with fried potatoes, a fried egg, spiced tuna or sausage, and a good squeeze of harissa mayonnaise.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 2
- Level
- Easy
Ingredients
- 1 fresh baguette, halved and split
- 1 large potato, cut into small fries and fried
- 2 eggs, fried
- 100 g canned tuna, drained and flaked
- 2 tbsp mayonnaise mixed with 1 tsp harissa
- A few olives and slices of tomato
- Salt and pepper
Method
- 1
Fry the potatoes
Cut the potato into small fries and fry until golden and crisp, then drain and season with salt.
- 2
Fry the eggs
Fry the eggs in the same pan until the whites are set but the yolks stay soft.
- 3
Spread the bread
Split the baguette and spread both cut sides generously with the harissa mayonnaise.
- 4
Build the sandwich
Layer in the flaked tuna, fried potatoes, tomato slices, olives, and top with the fried eggs.
- 5
Close and serve
Press the sandwich together gently and serve immediately, while the potatoes and egg are still hot.
Chef's tips
- Keep the fries small and thin so they fit neatly into the sandwich without tearing the bread apart.
- A soft yolk is the point — it runs into the potatoes and mayonnaise as you eat, binding the filling.
- Use a genuinely crusty, fresh baguette; a soft roll can't hold up to the hearty, juicy filling.
Frequently asked questions
Why is this sandwich called bocadillo?
Bocadillo is the Spanish word for a filled baguette sandwich, a name and format that stuck in Tangier and Tetouan from the Spanish protectorate era in northern Morocco.
Can I use other fillings?
Yes, kefta, merguez or spiced sausage are common alternatives to tuna, always alongside the fried potato and egg.