A dish that transports me back to Spain – especially during breakfast or for a mid-morning pick me up…I already can see myself back there!
I was seriously missing Spain so after we made our delicious rosemary sourdough bread I knew one way to cheer myself up or “ánimo” as we would say in Spanish school was to get cracking on the famous Spanish Tostada.
The Spanish will often times have this for either desayuno (breakfast) or their mid-morning snack depending on their schedules. If I was out traveling or just wanted a change of pace from my normal breakfast routine I’d order this – the Spanish Tostada. Of course, there are many different versions, my go-to tostada has bread, olive oil, grated fresh tomatoes, and jamón.
Here’s where things get tricky! Jamón is something of much debate in España. Some will say jamón serrano while others will say only eat jamón ibérico. Personally, I prefer the jamón ibérico, it could have something to do with living in both Salamanca and Extremadura where jamón ibérico is known to be raised. When you travel throughout España don’t be surprised if you see hanging hams all around you. It was always so funny to hear my fellow students talk about taking home one of these hanging hams and figuring out how they were going to get their jamón in their suitcases.
**Note – I used slices of salami and jamón, however, jamón ibérico is a little bit harder to find here in the States, you could always substitute for prosciutto or some of your other favorite meats.
There you go – take a bite and enjoy, maybe with a coffee if you’d really like to do it the “Spanish way.”
Join my growing list of subscribers