Plancha breakfast
Recipe Facts
Difficulty level:
easy ◉◎◎◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Plancha
Ingredients
• 4 very large slices of bread (e.g. wheat sourdough bread) or 12 baguette slices
For the topping:
• Jam as desired
• 4 medium, fully ripe tomatoes
• 4–6 tablespoons olive oil
• Salt to taste
• 2–3 slices of Serrano ham (if you are preparing different versions. If you choose only Serrano, then 4–6 slices of ham per person)
• 2–6 tablespoons olive oil
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preparation
Yulia: In Spain, "tostadas"—toasted slices of bread—are traditionally eaten for breakfast. They are served with jam, Serrano cheese, and olive oil, or with tomato rallado (grated tomatoes with olive oil). This way, even the bread from the day before is used up.
➊ Heat the plancha grill to a fairly low heat, as the bread toasts relatively quickly. Use a good grater for the grated tomatoes. Cut a slice off each tomato and remove the seeds if desired.
➋ Grate the tomatoes, leaving the skins. This can be used for stocks or soups. Then sieve the grated tomatoes to drain off any excess liquid.
➌ Then transfer to a bowl and toss with a very good, rather strong olive oil. In Spain, strong olive oil is a favorite—and they use it generously! Season with salt.
➍ Spread a little olive oil on the plancha and toast the bread for about 3 minutes per side until golden brown. Then spread and top with your desired topping. Drizzle with olive oil for the Serrano and tomato.
Recipe by Yulia Haybäck
Yulia's motto: "Culinary art is more than just good food – it's an experience." The grill master offers exclusive live catering, show grilling, and fine dining for private parties, business events, and special occasions. Spanish cuisine is her mother's. Yulia practically grew up with plancha grilling.
Recipe from FIRE&FOOD issue 02/2025
