Gluten-Free Spanish Breakfast Tapas: Patatas Bravas, Iberico Ham Crostini, and Aceitunas con Tomate y Ajo

A flavorful spanish breakfast perfect for gluten-free eaters - made for visual appeal and culinary depth.

🕒 (Prep, Cook, Total) - Prep Time: 15 minutes - Cook Time: 20-30 minutes - Total Time: 35-45 minutes

🍽 Servings: 6 servings

🔥 Difficulty: Easy

🌎 Cuisine: Spanish

Allergens

Gluten (in some variations) - Dairy (in some variations)

Ingredients

Patatas Bravas: 2 pounds small potatoes, washed and halved 2 tablespoons olive oil Salt and pepper, to taste For the spicy tomato sauce: 1 cup ketchup 3 tablespoons smoked paprika 1 tablespoon white wine vinegar 1 teaspoon cayenne pepper (optional)
Iberico Ham Crostini: 12 slices gluten
free bread, toasted 8 ounces Iberico ham, thinly sliced 4 ounces Manchego cheese, grated or finely chopped
Aceitunas con Tomate y Ajo: 1 cup mixed olives, pitted 2 ripe tomatoes, diced 3 cloves garlic, minced 1/4 cup fresh parsley, chopped Olive oil, for drizzling Salt and pepper, to taste

Instructions

Patatas Bravas:
Preheat oven to 425°F (220°C). Toss the halved potatoes with olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper and bake for 25 30 minutes or until golden and tender.
In a small saucepan, combine ketchup, smoked paprika, white wine vinegar, and cayenne pepper (if using). Cook over medium heat until warmed through, stirring occasionally. Set aside.
Once potatoes are cooked, toss them in the warm spicy tomato sauce and serve immediately. Iberico Ham Crostini:
Lay out toasted gluten free bread slices on a baking sheet. Top each with thinly sliced Iberico ham and a sprinkle of Manchego cheese. Broil for 2 3 minutes or until the cheese is melted and bubbly. Remove from oven and let cool slightly before serving. Aceitunas con Tomate y Ajo:
In a medium bowl, mix together pitted olives, diced tomatoes, minced garlic, and chopped parsley. Drizzle with olive oil, season with salt and pepper to taste, and toss gently to combine. Serve immediately.

Chef’s Insight

For a truly authentic Spanish breakfast tapas experience, serve these dishes alongside cafe con leche and some fruit.

Notes

Feel free to adjust the spiciness of the patatas bravas sauce to your preference. - Use high-quality Iberico ham for an authentic taste experience.

Substitutions

For a dairy-free option, replace Manchego cheese with an alternative gluten-free cheese or omit it entirely.

Alternative Preparations

For a vegetarian version of Iberico ham crostini, substitute the ham with roasted vegetables like bell peppers, zucchini, or mushrooms.

Alternative Methods

Patatas Bravas can be cooked in a deep fryer or air fryer for crispier results.

Best Storage Practice

Store leftover patatas bravas and aceitunas con tomate y ajo in separate airtight containers in the refrigerator. Reheat patatas bravas before serving again. Aceitunas con tomate y ajo can be served cold or at room temperature. Iberico ham crostini should be eaten within an hour of preparation.

Shelf Life

Patatas Bravas: 3-5 days in the refrigerator - Aceitunas con Tomate y Ajo: 5-7 days in the refrigerator - Iberico Ham Crostini: 1 hour at room temperature (consume immediately)

Plating Tips

Arrange patatas bravas in a shallow dish, drizzling with spicy tomato sauce and garnishing with fresh parsley. For Iberico ham crostini, fan out the bread slices on a plate, overlapping slightly for visual interest. Top each with a sprinkle of grated Manchego cheese. Serve aceitunas con tomate y ajo in a small bowl or on a platter, surrounded by the olives and garnished with fresh parsley.

Nutrition Facts

Patatas Bravas: High in carbohydrates and fiber, with moderate protein and low fat content. - Iberico Ham Crostini: A good source of protein, fat, and iron from the ham, along with some carbs from the bread. - Aceitunas con Tomate y Ajo: Rich in healthy fats, fiber, and antioxidants from the olives and tomatoes.