Next to Cape Town, it is my favourite city in the World. How can you not fall in love with a city that has wonderful, hospitable, passionate people, Sun and Sea? And that's before you even mention Gaudi...
It also has Pan Con Tamate (If you're talking to a Spanish Speaking Barcelonan). Or Pa Amb Tomaquet in Catalan (probably more politically correct, since it is one of Cataluña's most well known and loved dishes).
Barcelona is also known for Tortilla and chorizo, but I'll get onto those Eggy and Sausage friends a bit later.
First, I need to try to find a way to explain why bread that has simply had a brief encounter with a very very ripe tomato fills me with delight. To start with: there is no question that this blog is full of complex, rich and decadent breakfasts which, truth be told, I love. However, there is something so very special about a simple dish, packed full of natural flavours, that wins my heart every time.
And another thing. It's well near impossible to find a bad version. In the past few years I have been to Barcelona about 10 times and regardless of whether I've been in a street café or Rancid-International-Hotel-Chain-Who-Shall-Remain-Nameless- For-Fear-Of-Litigation, my Tomato con Bread buddy is always available and always lovely. Now how often can you say that about hotel style scrambled
Eggs, Now there's another food that the Spanish came, saw and conquered. Why turn them into fried flapjacks when you could just a easily create an all day feast simply by combining them with potatoes and onions? And that's exactly what a Tortilla (sometimes known as a Spanish Omelette) is. It's delicious hot or cold and works perfectly as a breakfast with Pan Con Tomate and Chorizo (I've mentioned the versatility of this fine Spanish meat export several times before (see A Little Bit of What you Fancy and DIY Heuvos Rancheros)
So, with no further ado, whilst working long nights onsite in Barcelona, I have made up what I think would work as great DIY versions of my favourite Barcelona Breakfast.
Disclaimer: whilst I have made Tortilla and Chorizo before, the Pan Con Tomate recipe is completely the result of having sniffed, nibbled and poked my breakfast for the past 10 days to try and figure out how to recreate it. If you do it at home and it works - let me know. If it doesn't keep trying. Or fly to Barcelona and treat yourself to the real thing. You won't regret it.
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| Photo from BBC Good Food website |
Start with Señor T. because it takes the longest and you can easily keep it warm while you fanny about with the other two.
Now there are many recipes for this online, so have a look and find one you like - this one is just born of my own trial and error. As I have shamelessly used their photo - I would highly recommend their recipe BBC Good Food Tortilla Recipe
Here is mine:
1/2 to 1 medium onion - sliced thin
6 - 10 baby potatoes
5 - 8 eggs
2 - 3 table spoons good Spanish or Italian olive oil
The secret key of a good Tortilla is the frying pan as you need just the right size to get a nice round, deep one. I use a non stick pancake frying pan (about 20cm in diameter).
- Most recipes tell you to slow fry the potatoes until they are cooked. My suggested method is to par boil them first and then slice nice and thin
- Heat some good quality olive oil in the pan
- On medium heat add the onions and give them a head start. Then add the par boiled potatoes
- Season with salt and pepper
- Turn the heat low and cover - let the onions and potatoes stew in the oil until they are nice and tender (they should not go too brown) - turn at least once
- In the mean time, get the eggs ready
- Crack them into a bowl and gently whisk. Add a bit more salt and pepper. This is cheating as it isn't strictly Spanish, but you can add some chopped fresh herbs if you like (parsley or basil would be yum)
- When the onions and potatoes are nice and soft, tip them into the bowl with the eggs. Gently combine.
- Add a bit more olive oil to the pan then replace the combined eggy/ potatoe mix into the pan
- Lower the heat and be patient
- Now here again I cheat a bit as I am sure there is a fancy pants method of turning the Tortilla but if you are a scaredy cat like me -
- When the Tortilla sides are moving away from the pan and the liquid is almost gone, put the pan under a pre-heated grill to cook the top
- When it is nice and brown remove. Place a plate over the pan and tip out
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| Photo and a great alternative recipe from www.mayihavethatrecipe.com |
1 x loaf of good bread or ciabattas (NOT the ready sliced supermarket cardboard variety. I think a nice artisan sour dough would work well. Maybe even one with olives. Or ciabatta loaf or rolls - they can be slightly stale)
3 - 4 cloves of garlic, peeled
3 - 4 of the most amazing, very ripe tomatoes you can lay your hands on (this is critical - don't mess about with your local supermarket, try to find a place with juicy fragrant organic Toms. If you can identify them by smell alone, then more the better)
Extra virgin olive oil - again, if you can find proper, lush green oil from Spain it will make a huge difference
Salt and Pepper to taste
- Slice the loaf into thick slices (about 1.5 cm thick) or if you have ciabattas - cut them in half length wise
- Place them on a baking tray and do a light drizzle with olive oil
- Toast lightly in the oven on both sides until they have a nice light brown tan (don't forget to oil up as you turn) .
- The bread should still be a bit soft
- Cut the garlic cloves in half
- Use the halves to generously rub one side of each slice of bread. Now for the stars of the show -
- Cut the tomatoes in half and use the cut side to rub the bread on the same side as the garlic rub.
- The trick is to get the balance between just enough rubbing for flavour and not to create a soggy red pulp (I would guess 1 half should do 2 slices)
- Drizzle with some more olive oil and season with salt and freshly ground black pepper (most recipes don't mention pepper but I love it with the tomato)
This is the easiest part of all (as long as you can find a decent Spanish chorizo in your supermarket or local butcher). I would go for the slighty thinner ones (about 1.5 - 2cm in diameter) with not too much fat.
- Slice the chorizo into 2cm chunks.
- Chuck in a non stick pan (no oil needed) for about 2 mins or until they are sizzling and letting off their orange oil in abundance
- Remove from pan and pat with paper towel to remove the majority of the oil, but leave some for flavour
- Or you could do it slowly in the oven at 180 - 200 degrees until cooked - maybe with a glove or 2 of garlic
So, now you're ready, put everything on plates or bowls and serve tapas style so everyone can help themselves.
One last thing. squeeze some fresh orange juice and make some good coffee to go with the food...
Ole!
