Home Cooking, the gift of nature.

The tostada is one of Spain’s most famous breakfasts. Usually served very simply with rubbed garlic, tomato frito, olive oil and salt morning workers can be seen in almost every bar enjoying this Spanish style breakfast with a short beer or “tubo” (named so due the tall slim glass). 

I remember our first Andalucian breakfast was a traditional Spanish tosatada - kindly bought for us by the local plumber who had just fitted the bathroom in our cave house, of course it was an introduction to his favourite tapas bar as well and being the newly arrived expat we simply had to find out more about his local watering hole.

Although garlic, tomato and olive oil make the basic version, the humble tostada can be served with a multitude of toppings, this recipe involves a spicy twist with devilled mushrooms which creates one of those get up and go flavours ~ a great recipe for a midday winters lunch. Enjoy.

 

Tostada Ingredients:

Half a French stick or “barra”
10 Cup mushrooms, halved
2 Garlic cloves, crushed
75ml Double cream
3 tbsp white Rioja
Chili flakes
Tabasco sauce
Black pepper
Salt
Olive oil
Knob of butter

Method:

1. Fry the halved mushrooms and garlic in olive oil and butter for 3 – 4 minutes.

2. Sprinkle a few chilli flakes over the top, add white wine and mix, cook for a further 2 minutes until wine begins to reduce.


3. Add the Tabasco sauce to your preference and the cream, season mixture with black pepper and salt, simmer for a further 2 minutes.

4. Meanwhile, slice the bread lengthways and toast on both sides.

5. Pour over the mushrooms and serve piping hot.

About this site

Preparing food with heat or fire is an activity unique to humans, and scientists believe the advent of cooking played an important role in human evolution. Most anthropologists believe that cooking fires first developed around 250,000 years ago.

Feed Display

Naturally Ella

  • Pesto Asparagus Egg Skillet

    Post sponsored by Pete and Gerry’s. See below for more details. This time of year always feels a bit like waking up from a long nap. Coming out of winter, my family still has slow weekend mornings often filled with lots of coffee on the patio and a solid mid-morning brunch. Even though I have [...]

    The post Pesto Asparagus Egg Skillet appeared first on Naturally Ella.

  • 13 Vegetarian Beet Recipes

    13 Vegetarian Beet Recipes Whenever I hear people talk about spring produce, it’s usually centered around two items: asparagus and strawberries. I’m not saying that’s bad, it’s just there are so many other wonderful spring/early summer items that deserve a share of the spotlight. One of my favorites: beets. They are irresistible at the farmers’ [...]

    The post 13 Vegetarian Beet Recipes appeared first on Naturally Ella.

  • Avocado Chickpea Salad

    Post sponsored by California Avocados. See below for more details. The second the temperature gets above 60˚F, it’s hard to pull me back inside. In fact, as I’m writing this, I’m sitting on my patio, soaking up a bit of afternoon sun. So it should come as no surprise that I start to also focus [...]

    The post Avocado Chickpea Salad appeared first on Naturally Ella.

  • Breakfast Tostada

    I am pretty excited to share this recipe with you. If you’ve been hanging around this site for years, you may remember I had a web design company that I co-ran with Melissa from The Faux Martha. We met in person after following each other in 2012, for a Joy the Baker book signing in [...]

    The post Breakfast Tostada appeared first on Naturally Ella.

  • Einkorn Risotto with Roasted Asparagus

    I try and use as few pans as possible when I cook. So when I was writing out this recipe, I realized I dirtied a lot for this einkorn risotto. But, it’s worth it for a delicious spring dinner. There’s nothing better than roasted asparagus during the spring months. Pair that with the warming einkorn [...]

    The post Einkorn Risotto with Roasted Asparagus appeared first on Naturally Ella.