Serrano ham & tomato crispbread
A Spanish breakfast for the galley that copes with rough seas, about 15 min hands-on.
- Breakfast
- Spanish
- ⏱ 15 min
- 🌊 Sea tolerance 4/5
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Crackers / crispbread160 g (40 g)
- Cured ham (serrano / prosciutto, sliced)160 g (40 g)
- Tomato (firm ripe)400 g (≈ 3.5 tomatos) (100 g (≈ 1 tomato))
- Extra-virgin olive oil32 g (8 g)
- Garlic (bulb)12 g (3 g)
Method
- Rub crispbread with cut garlic.
- Grate the tomato, season, spoon on with oil.
- Top with the ham.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Gluten — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 330
- protein
- 12 g
- fat
- 17 g
- carbs
- 34 g
- sugar
- 4 g
- fibre
- 6 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes