Nothing says breakfast quite like a traditional Spanish tostada. Drizzle olive oil onto freshly toasted baguette or crusty bread, rub with half a juicy tomato and sprinkle with a pinch of salt and listo. Alternatively, grate the tomato into a salsa and mix with olive oil before spreading onto the bread. Top with slices of serrano ham if desired.
Another protein-rich tostada topping is mahon and sobrasada (tangy, pimenton rind-washed cheese with soft, spicy sausage). It’s a versatile and quickly prepared breakfast alternative to the usual suspects.
CHOCOLATE AND CHURROS
HUEVOS ROTOS AND OTHER EGG DISHES
Few things more simple or satisfying than a classic tortilla de patatas (potato omelette) or huevos rotos (broken eggs): thinly sliced fried potatoes mixed with sunny side up eggs, topped with cured Iberico ham.
For meat lovers chorizo with fried eggs is hard to beat, though revuelto de morcilla, scrambled eggs with black pudding, runs it a close second. Huevos revueltos can be made with anything to hand such as green asparagus or salt cod.
THE FULL SPANGLISH
For an Iberian take on the British classic, swap the main ingredients for the Spanish equivalent underlined below to make the full Spanglish:
- Morcilla de Burgos, pan-fried in thick slices
- Grilled chorizo or chistorra
- Grilled pancetta (or bacon)
- Homemade baked beans with alubias and sofrito
- Fried eggs