The
Spanish are not very big on breakfast. They usually eat a small sandwich with
coffee or a piece of bread, keeping it light. Here in Andalusia however there’s
an option that you can find in every bar and hotel that offers ‘desayuno’ or breakfast: the tostada.
The
word tostada means toast but they
don’t mean your average pre-cut Sainsbury’s or Tesco white bread. The bread is
usually a nice, rich, fresh-from-the-bakery product that they drench in olive
oil (as the Spanish do) to soften it up. Once I was even told to do some cuts
in the bread sideways so that the oil can soak completely through it.
This
is the very basic, the ‘original’ variety. From here on the possibilities and
the varieties of the different toppings are endless. The second most basic type
is the one with a few slices of tomato or a few spoonfuls of pre-made tomato puree.
You can also ask for a sweet tostada with butter and honey or jam and there’s
always an option with (sometimes a couple of different types) jamón. Our favourite weekend breakfast
place is the Café del Sol close to
the Cathedral which has a stunning variety of tostadas on offer.
In
the better places they cut the jamón
off a huge pig leg right in front of your eyes. The leg rests on a
purpose-built stand and when one side has been shaven off, they just turn it
over to make a start on the other one.
I
usually go for the jamón option. You
can ask for a whole (entera) or half
(media) tostada. We find the latter more
than enough. Paired with a good cup of café
con leche and escorted down with freshly squeezed orange juice gives you a
great start for your day.
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