We all know the 'tumaca bread' that originated the Catalans for their lands. In the rest of Spain we also eat the same but with a little more substance. That is to say, instead of rubbing the tomato on the bread as they do in the beautiful Catalan lands, here we cut the tomato into slices and eat it as is.
Personally it is from my favorite breakfasts, accompanied with a coffee well charged to replenish batteries in the morning.
Here is what exactly I apply to it and the order of the ingredients.
Bread with olive oil and tomato
Sliced tomato and olive oil bread is one of my favorite breakfasts / snacks. And yours?
Author Carmen Guillen
Kitchen: Spanish
Recipe type: Breakfast
Rations: 1
Preparation time:
Cooking time:
Total time:
Ingredients
- 2 medium slices of whole wheat bread
- ½ ripe tomato
- Olive oil to taste
- Fine salt to taste
Preparation
- The first thing i do is toast the two slices of whole wheat bread. I do them little because I don't like excessively toasted bread.
- Next, I apply the olive oil, a good jet, but without overdoing it.
- The next and penultimate step is to cut the half ripe tomato that we have selected into rather thin slices.
- And the last touch, is to pour over the tomato a little fine salt.
Notes
El pan It can be the type that you like the most: wholemeal, with cereals, normal, etc.
If you like the taste of garlic, before applying the olive oil you can rub a little White garlic for each toast, and continue with the same process. It is also very good!
As a last touch accompanying the fine salt, you can add a little oregano, if you like its taste.
If you like the taste of garlic, before applying the olive oil you can rub a little White garlic for each toast, and continue with the same process. It is also very good!
As a last touch accompanying the fine salt, you can add a little oregano, if you like its taste.
Nutritional information per serving
Calories: 185