A classic Spanish sandwich taken one step further. Crispy bread rubbed with garlic and ripe tomato, good olive oil, soft tortilla and a few slices of proper Spanish jamón. Simple ingredients, big flavour, and the kind of sandwich you’ll find in good bars across Spain.
You can find the full tortilla de patatas recipe on my profile.
Ingredients 7
1 piece crusty bread, good quality, ciabatta, french baguette or traditional spanish barra — avoid sliced sandwich bread
tortilla de patatas, homemade or leftover
1 ripe tomato
1 garlic clove
extra virgin olive oil, drizzel
Salt
jamon serrano (spanish jamon), thinly sliced
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Method 5
Cut the lengthwise and lightly toast it if you like it warm and crispy. Rub the inside of the bread with the , then rub with the until well covered. Drizzle with olive oil and add a pinch of salt.
Cut a thick slice of tortilla de patatas. If it’s cold, gently warm it so the centre stays soft and creamy.
Place the tortilla on the prepared , pressing it slightly so it sits nicely.
Add a few thin slices of jamón serrano on top of the tortilla.
Close the sandwich and serve straight away, or wrap it up to take with you.
Atypical Spanish's tips
– Use ripe tomatoes — pan tumaca only works with good tomato.
– A medium or slightly runny tortilla works best here.
– Don’t overload the jamón: a few good slices are better than too much
