Spanish Breakfast (Tortilla de Patatas & Pan con Tomate)
This Delicious Tapas-Style Breakfast features the Spanish versions of Omelet and Bruschetta.
Ingredients
Pan con Tomate
- 1 loaf bread
- 2 medium tomatoes
- 1 clove garlic
- Prosciutto
- 1 bunch cilantro for garnish
Tortilla de Patata
- 6 eggs
- 3 medium waxy potatoes like Yukon, thinly sliced
- 1 large sweet onion thinly sliced
Instructions
Pan con Tomate
- Slice bread and toast it. While it’s still warm, rub a fresh garlic clove over all the surfaces.
- Half the tomatoes. Grate them (with cut-side facing grater) into a bowl until the skin is all that’s left.
- Scoop the grated tomato onto the toast, drizzle with some olive oil, add a pinch of pepper and flaked salt, and sprinkle with cilantro.
Tortilla de Patata
- In a large pan on medium-high heat, add about 1 cup olive oil (Spanish olive oil if you want to stick with the theme) and toss in the sliced onions and saute for 1-2 minutes before adding the potatoes. Keep cooking for a few minutes until the potatoes and onions are golden on all sides.
- Using a fine mesh strainer, pour out the excess oil into a bowl (you can save this oil to use in other recipes).
- In a large bowl, add 6 eggs and beat with a fork until combined. Add the potatoes and onions with a pinch of salt and pepper, cover, and let sit for 15 minutes.
- Heat the same pan as before on medium heat with just a bit of oil. Pour in the egg mixture. Let cook for a few minutes, covered, until the bottom has turned golden-brown and the top has started to solidify.
- Flip over and cook the other side until it is also golden and the eggs on the inside are cooked through.
- Top with fresh cilantro and serve warm or room temperature.