Torrada de Jamon y Huevo

(Boqueria)

The Torrada de Jamon y Huevo offers diners a Spanish twist on a classic American breakfast dish: the bacon, egg and cheese sandwich. Our version is made with a mixture of mahon and tetilla cheese that is melted on toasted brioche bread and topped with piperrade, fried egg, and several slices of Serrano ham. It makes for the perfect, satisfying breakfast sandwich with an upgraded and Spanish twist.

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Servings: 2

Ingredients:

2 square pieces of brioche bread

2 big tbps of piperrade

1 ounce Jamon Serrano thinly sliced

1/2 ounce mahon cheese

1/2 ounce tetilla cheese

2 Eggs

Olive oil

5 Green peppers

5 Red peppers

2 Spanish onions

5 Garlic cloves

1 pint Roasted tomatoes in oil

1 cup olive oil

Preparation:

Grate both cheeses and mix them.

Heat up the piperrade in a sauce pan.

Sear the brioche bread on the plancha.

Put cheese mix on top. Heat up in the oven.

At the same time, sear the eggs on the plancha.

Remove the brioche from the oven. Add the piperrade on top, then the eggs on top of the piperrade.

Add the slices of Jamon Serrano on top.

Drizzle with a little olive oil on top.

Serve with a side of salad and French fries.

Cut the onions and peppers in julienne.

Cut the garlic in slices.

Cut the tomato in julienne.

In a rondo, add the olive oil and the garlic, cook for 1 minute then add the onions and the peppers, sweat for at least 1 hour, it should be very soft, like a marmalade texture but without any color.

Add tomatoes and cook for about 5 more minutes.