~192 cal · 7g protein · 34g carbs · 3g fat (estimated, per serving)
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Toasted bread rubbed with tomato and oil
🇦🇩 Andorra la Vella
Pa amb tomàquet — "bread with tomato" — is the everyday staple of the Catalan-speaking lands, Andorra included: rustic bread (often toasted) rubbed with a cut clove of garlic and the flesh of a very ripe tomato, then anointed with good olive oil and a pinch of salt. Simplicity that tastes of the mountains.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 2 —
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4 slices rustic bread
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2 very ripe tomato, halved
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1 garlic clove, halved
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3 tbsp extra-virgin olive oil
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to taste flaky salt
Instructions
1
Lightly toast the bread if you like.
2
Rub each slice with the cut garlic clove.
3
Rub the cut tomato over the bread so the flesh soaks in, leaving the skin behind.
4
Drizzle generously with olive oil.
5
Finish with flaky salt and serve, with cured ham or cheese if you like.
Andorra la Vella tradition.
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🌏 While it simmers — know your destination
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Andorra la Vella. Europe's highest capital, home of cabbage-potato trinxat.
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Andorra. A Pyrenean microstate of cabbage-and-potato mountain fare.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
More from Andorra
Trinxat
Mountain cabbage and potato mashed together, then crisped in a pan with bacon like a rustic Pyrenean rösti.