Pan con tomate in the Airfryer
Crispy toasted rustic bread from the airfryer, rubbed with garlic and topped with juicy grated tomato, fruity olive oil and flaky sea salt. A simple Spanish classic that's just as good for breakfast as it is as a tapa.
Equipment
- 1 Air fryer
- 1 Grater
- 1 Bowl
- 1 Cutting board
- 1 Knife
Ingredients
- 8 slices rustic bread Or ciabatta, about 1.5 cm thick
4 pcs tomatoes Very ripe, about 500 g in total
2 clove garlic Peeled
4 tbsp olive oil Extra virgin- 1 tsp flaky sea salt
Instructions
Preparation
- Grate 4 pcs tomatoes on the coarse side of a grater over a bowl: halve them crosswise, and rub the cut side against the grater until only the skin is left in your hand. Discard the skin.
- Cut 2 clove garlic in half lengthwise, so you have a fresh cut side to rub over the bread.
Cooking in the airfryer
- Preheat the airfryer to 200 °C fan.
- Place 8 slices rustic bread in the basket in a single layer with no oil – with most airfryers, you'll need to do this in two batches. Toast the slices at 200 °C for 3 minutes.
- Turn the slices over, and toast them for a further 3 minutes at 200 °C, until golden and crisp on both sides but still a little soft inside. Repeat with the remaining bread.
Serving
- Rub the cut side of the garlic lightly over each warm slice of bread. The crisp surface grates the garlic finely, so two to three strokes per slice is plenty.
- Spread the tomato pulp over the bread slices in an even layer, right out to the edges.
- Drizzle 4 tbsp olive oil over the slices, and sprinkle with 1 tsp flaky sea salt.
- Serve immediately, while the bread is still warm and crisp.
Notes
Tips for the perfect result:
Toast the bread with no oil at all. The dry, crisp surface acts like a fine grater when you rub the garlic over it. Choose the ripest tomatoes you can find – they give the sweetest, juiciest pulp. If the pulp is very watery, let it drain in a sieve for a couple of minutes. Add the tomato and oil just before serving, so the bread stays crisp. The dish is vegan when the bread is baked without milk and butter. Variation:
Do as they do in Catalonia, where the dish is called pa amb tomàquet: rub half a tomato directly over the warm bread, so the juice soaks into the crumb. To make the dish more filling, you can add a thin slice of serrano ham or a couple of anchovies on top. Serving:
Serve as a Spanish breakfast with a cup of coffee or a glass of orange juice, or as a tapa alongside olives, manchego and tortilla. Portion size:
If your airfryer is smaller, you can make the dish in two batches.
Toast the bread with no oil at all. The dry, crisp surface acts like a fine grater when you rub the garlic over it. Choose the ripest tomatoes you can find – they give the sweetest, juiciest pulp. If the pulp is very watery, let it drain in a sieve for a couple of minutes. Add the tomato and oil just before serving, so the bread stays crisp. The dish is vegan when the bread is baked without milk and butter. Variation:
Do as they do in Catalonia, where the dish is called pa amb tomàquet: rub half a tomato directly over the warm bread, so the juice soaks into the crumb. To make the dish more filling, you can add a thin slice of serrano ham or a couple of anchovies on top. Serving:
Serve as a Spanish breakfast with a cup of coffee or a glass of orange juice, or as a tapa alongside olives, manchego and tortilla. Portion size:
If your airfryer is smaller, you can make the dish in two batches.
Nutrition
Calories: 340kcalCarbohydrates: 44gProtein: 8gFat: 15gSaturated fat: 2.2gPolyunsaturated fat: 2gMonounsaturated fat: 10gSodium: 700mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 950IUVitamin C: 16mgCalcium: 35mgIron: 1.6mgNet carbohydrates: 40g
