When I was a college student studying abroad in Madrid, the Señora I lived with packed lunch for me everyday. Without fail, she offered a few tart clementines, and one of two sandwiches: I forget the first (likely a thin slice of jamón), but the second was tortilla. Make a more dynamic version than she did: use any leftovers you might have from this recipe, but add roasted red peppers, packed in good olive oil. If you bring this sandwich along for a picnic, the olive oil and pesto will seep into the crusty baguette, and it will be mighty tasty. (I took advice about allowing the cooked potatoes to mellow with the eggs from Haidar Karoum’s recipe in Esquire magazine.) There are many uses for extra pesto: on pasta with even more vegetables, on sandwiches, as a pizza base, to top a soup. You can also freeze it in a sealed container for some future, chilly day.

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