SpanishEasy · Hot
Potato and Garlic Pan con Tomate
Crispy fried potatoes served alongside classic Andalusian pan con tomate — toasted bread rubbed with ripe tomato and garlic, finished with a generous glug of good olive oil. Simple, sunny, and satisfying.
Prep
10 min
Cook
40 min
Rest
5 min
Total
40 min
Method
Prepare the tomatoes
1
Grate the tomatoes on the large holes of a box grater into a bowl. Discard the skins or stir them in if you prefer more texture.
Fry the potatoes
3
Heat the half cup of olive oil in a large frying pan over medium-high heat until shimmering.
4
Slice the potatoes into half-inch rounds. Pat dry with a clean towel.
5
Carefully add the potato slices to the hot oil in a single layer. Fry for 4-5 minutes per side until golden brown and crispy.
6
Slice the potatoes into half-inch rounds. Pat dry with a clean towel. Note: Depending on pan size, you may need to fry in 3-4 batches to maintain a single layer.
Toast the bread
7
Place the white bread slices under the broiler or in a dry pan until nicely toasted, about 2 minutes per side. You want them golden and crusty.
Assemble
8
Rub each warm toast slice generously with the cut side of a garlic clove — the friction releases the oils and creates a fragrant paste.
C
Nutri-Score
Fair balance
A–E · lower is better · score 3
Calories
569
per serving
Low sugar · 5g
Protein
7g
Carbs
42g
Fat
43g
Sat. fat
6g
Fiber
5g
Sugar
5g
Sodium
1085mg
MediterraneanBalancedDairy FreeHeart HealthyAntioxidant RichLow CholesterolEnergy SustainingWhole Foods
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · complete match
kg CO2e
0.6
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.1m³
Land
33Pt
Runoff
0.07g P
Ripe tomato drives 33% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
6
Salty
3
Sour
1
Bitter
0
Spicy
Textures
CrispyTenderSoft
Aromas
HerbalSmokyFruityPungent
Kitchen Equipment
Primary Tool
Frying PanCounter FootprintMedium
Safety & Storage
Cooking Temperature
Heat olive oil to proper temperature (medium-high heat until shimmering) before adding potatoes. Never leave hot oil unattended.
Handling
Use long tongs or a slotted spoon to add and remove potatoes from hot oil to prevent splash burns.
Equipment Safety
Use a deep heavy-bottomed pan for frying to prevent oil from overheating and spilling. Keep a loose-fitting lid nearby to smother potential grease fires.
Cross Contamination
Use separate cutting boards for raw potatoes and ready-to-eat ingredients like tomatoes and bread.
Storage
Refrigerate the tomato-garlic-olive oil mixture within 2 hours. Store leftover fried potatoes in an airtight container in the refrigerator.
Shelf Life
Consume fried potatoes within 2-3 days when refrigerated. The tomato-garlic mixture is best used the same day.
Allergen Warning
This recipe contains wheat/gluten from white bread. Use gluten-free bread as a substitute for celiac individuals.
High Risk Population
For individuals with celiac disease or gluten intolerance, ensure all equipment is thoroughly cleaned to avoid cross-contact.
Drug Interaction
Garlic may interact with blood-thinning medications. Moderate consumption if taking such drugs.
Pro Tips
Technique
Don't rush the tomatoes — they need to be properly ripe and almost bursting with juice for the rub to really work. If they're not in season, at least let them sit on your counter for a day or two until they soften.
Substitution
If you can't find good ripe tomatoes, you can swap in high-quality canned San Marzano tomatoes, crushed by hand — it won't be quite the same, but it'll still carry that beautiful tomato-garlic oil.
From the chef
Pan con tomate is one of those things that looks too simple to be good and then completely wins you over. You grate ripe tomatoes on a box grater, stir in garlic and a generous pour of olive oil, and spoon that glossy mixture over warm toasted bread — the friction of the garlic on the crust releases all its oils and the tomato sinks right in. Alongside it, crispy fried potatoes salted while still hot. The key to both is not being shy with the olive oil and not undersalting anything. Simple, sunny, and exactly what you want on a warm afternoon.
TagsSpanishAndalusianTapasVegetarianOlive OilFriedEasyGarlicTomatoBread
AllergensWheat
Source: generated · June 10, 2026