Pan con tomate on crispbread
A Spanish breakfast for the galley that copes with rough seas, about 10 min hands-on.
- Breakfast
- Spanish
- ⏱ 10 min
- 🌊 Sea tolerance 4/5
- vegan
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Crackers / crispbread160 g (40 g)
- Tomato (firm ripe)400 g (≈ 3.5 tomatos) (100 g (≈ 1 tomato))
- Garlic (bulb)8 g (2 g)
- Extra-virgin olive oil40 g (10 g)
- Salt2 g (0.5 g)
Method
- Rub the crispbread with a cut garlic clove.
- Grate the tomatoes coarsely, skins left behind; season with salt.
- Spoon the tomato over the crispbread and drizzle with olive oil.
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
- 280
- protein
- 5 g
- fat
- 16 g
- carbs
- 32 g
- sugar
- 3 g
- fibre
- 5 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