Follow along as Chef Tatiana prepares pan de tomate (tomato bread) and tortilla espanola, which is a potato and egg omelette made with potato chips. Both of these recipes complement each other and can be eaten together at any time of day for a quick and delicious meal. Let us know if you try either of these recipes!
2 ripe tomatoes
3 tablespoons extra virgin olive oil
Plus more for drizzling
4 slices rustic bread
1 garlic clove, halved
- Cut the tomatoes in half. Grate the cut side of the tomatoes over a large mixing bowl until the flesh is gone. Discard the skin. Add the oil to the grated tomatoes season with salt.
- Toast the bread or grill it, rub the cut garlic clove over the bread before adding the tomatoes. Spoon the tomato mixture over the top. Drizzle with a little olive oil.