Spanish Breakfast Tapas: A Mouthwatering Start to Your Day!

Allergens

Eggs, Gluten (if using regular bread)

Ingredients

• 6 large eggs
• 1 medium onion, finely chopped
• 3 large potatoes, peeled and thinly sliced
• 1 cup grated Manchego cheese
• 1/4 cup fresh parsley, finely chopped
• Salt and pepper, to taste
• Olive oil, for cooking
• 6 thick slices of country bread, toasted
• 3 oz chorizo, thinly sliced
• 1 large tomato, sliced
• 1 small red bell pepper, thinly sliced
• 2 cloves garlic, minced

Instructions

1. In a medium bowl, beat the eggs and season with salt and pepper to taste. Set aside.
2. Heat 3 tablespoons of olive oil in a non stick pan over medium heat. Add the onion and cook until translucent.
3. Add the potatoes to the pan and cook for about 8 minutes or until they are tender. Remove from heat and let cool slightly.
4. In the same pan, add the eggs and cook over low heat. As the eggs begin to set, lift the edges gently to allow the uncooked egg to flow underneath. Once set but still soft in the center, fold the tortilla in half and slide it onto a plate. Let cool slightly.
5. Slice the tortilla into 6 equal pieces.
6. To prepare pan con tomate, rub each slice of toasted bread with garlic and then with fresh tomato until well combined.
7. Arrange the chorizo slices on a serving platter, followed by the bell pepper slices. Place the tortilla pieces next, and finish with the tomatoes.
8. Garnish with parsley and Manchego cheese shavings.

Chef’s Insight

Fresh ingredients and quality olive oil are key to achieving the authentic Spanish flavors in this breakfast tapas spread.

Notes

Serve with freshly squeezed orange juice and cafe con leche for a complete Spanish breakfast experience.