Spanish
⭐ Highly Rated
25 minmedium
SpanishBreakfast
Recipe Story
origins & traditionsPan con Tomate y Jamón is a beloved Spanish breakfast that originated in Catalonia and has become a staple throughout Spain. This rustic dish showcases the beauty of simple, quality ingredients working in harmony. Crusty bread is toasted until golden and crispy, then rubbed with fresh garlic and halved ripe tomatoes, allowing the juices to soak into the warm bread. A generous drizzle of extra virgin olive oil adds richness, while a sprinkle of sea salt enhances all the flavors. Topped with paper-thin slices of Spanish cured ham, this breakfast is both satisfying and elegant. The combination of textures—crispy bread, juicy tomato, and silky ham—makes every bite memorable. Perfect for a leisurely morning meal or a quick yet sophisticated start to your day.
Instructions
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Slice the crusty bread into 1/2-inch thick slices, approximately 8 slices total.
Toast the bread slices in a toaster or under the broiler until golden brown and crispy, about 2-3 minutes per side.
While bread is still warm, peel the garlic cloves and rub them gently over one side of each toasted slice.
Cut the tomatoes in half crosswise and rub the cut side firmly over the garlic-rubbed bread, squeezing gently to release the juices and pulp onto the bread.
Drizzle each slice generously with extra virgin olive oil, about 1 tablespoon per slice.
Sprinkle with sea salt and freshly ground black pepper to taste.
Top each slice with 2-3 thin slices of cured ham, allowing them to drape naturally over the bread.
Serve immediately while the bread is still warm and crispy.
Pan con Tomate y Jamón
3.7 (21)
A classic Catalan breakfast featuring toasted bread rubbed with ripe tomatoes, drizzled with olive oil, and topped with thin slices of cured ham. Simple, fresh, and utterly delicious.
easy
15 min
4 servings
Ingredients
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Main Components
- 8 slices bread, thick slices from crusty loaf
- 4 pieces tomatoes, ripe and halved
- 3 cloves garlic, peeled
- 8 tablespoons olive-oil, extra virgin
Topping
- 200 grams ham, thinly sliced
Seasoning
- 1 teaspoons salt, sea salt
- 1/2 teaspoons black-pepper, freshly ground
Chef Tips
expert advice•For the best results, use ripe, flavorful tomatoes—the juicier, the better.
•In Spain, tomato varieties like "tomate de colgar" are preferred for their intense flavor.
•The quality of your olive oil matters significantly; use a good Spanish extra virgin olive oil for authentic taste.
•If you cannot find Spanish ham, Italian prosciutto makes an excellent substitute.
•For a vegetarian version, simply omit the ham and add a sprinkle of oregano.
•The bread should be sturdy enough to hold the tomato without becoming soggy—a good country-style or sourdough bread works perfectly.
•Some regions add a thin spread of tomato paste before the fresh tomato for extra intensity.
•You can also add thin slices of manchego cheese for variation.
