If you’re looking for a recipe that’s easy, quick to make and full of flavor, this Pa Amb Oli is a must-try. It’s a classic dish from Mallorca, made with just a few basic ingredients and ready in just 5 minutes. Perfect for a quick savory breakfast, light snack or a rustic appetizer if you’re cooking up a feast!
When I lived in Europe, my mom and I travelled to Spain many times and we completely fell in love with the culture, people and rich gastronomy. Now, I keep going back, and on my most recent trip I went to the beautiful island of Mallorca, where I found myself eating Pa amb Oli almost every day!
One of the things my mom and I adore about Mediterranean cuisine is its simplicity. With such high-quality, seasonal produce, there’s no need to overcomplicate the simple food - the ingredients speak for themselves, just like in this Pasta al Pesto. This recipe is another perfect example of that: just good bread, ripe tomatoes, a drizzle of extra virgin olive oil, and a touch of sea salt. That’s it.
More about Pa Amb Oli
The name Pa amb Oli translates to “bread with oil” in Mallorquín, the local language of Mallorca. It is also referred to as Pa amb Tomàquet (“bread with tomato”), in the Catalan-speaking regions. This simple and iconic dish is a staple in homes across the Balearic Islands and Catalonia. A similar version is known as Pan con Tomate, a popular Catalan tapa dish.
Pa amb Tomaquet is traditionally made using a rustic local unsalted brown bread called ‘Pa Moreno’ or ‘Pan Moreno ’ - and ‘ramellet’ tomatoes, a very soft and juicy variety native to Mallorca. The tomato is cut open and rubbed directly onto the bread, infusing it with delicious flavor, followed by a generous drizzle of olive oil and a sprinkle of salt. Garlic may also be rubbed on for extra flavor. People also add toppings like serrano ham, slices of cheese, or grilled vegetables!
FUN FACT!
Sea fennel ('fonoll marí') is a wild coastal plant commonly found in the Mediterranean region. It is used a lot in Mallorcan cuisine - often pickled and served alongside Pa amb Oli for a tangy contrast!
In this version, we stay true to the spirit of the original but prepare it slightly differently. Instead of rubbing the tomato directly onto the bread - which can be tricky if your tomatoes aren’t as soft and pulpy as the Mallorcan ramellet - a box grater is used to create a fresh tomato mixture to spoon over the bread. The result is just as satisfying!
Why you’ll love this Pa amb Tomàquet
- Ready in 5 minutes: This recipe is so simple that it’s ready so quickly! It’s an easy appetizer to serve if you have guests coming over.
- Fresh and delicious: Made with just a handful of simple ingredients, this dish manages to be greater than the sum of its parts. It’s flavorful and wonderfully refreshing - especially on warm days.
- Affordable: You don’t need fancy ingredients to enjoy this recipe. Everything you need is affordable and easy to find - most are likely already in your kitchen, making this recipe budget-friendly!
Ingredients you’ll need
- Bread: Traditional ‘Pa Moreno’ bread from Mallorca can be hard to find outside the region, but don’t worry - any rustic brown bread will work well. Look for a rye bread or a whole wheat country-style bread. The key is a bread that can hold up to the juicy tomato and olive oil without becoming soggy.
- Tomatoes: Ramellet tomatoes aren't widely available, but this recipe is flexible. You can use any variety of large, ripe tomatoes - just make sure they’re juicy and full of flavor. The best tomatoes will feel slightly soft to the touch and heavy for their size. Ripeness is key, as it brings out the natural flavor this dish needs.
- Olive Oil: A high-quality extra-virgin olive oil will go a long way. But you can use any extra-virgin olive oil you have on hand. Other oils don’t deliver the same depth, so stick to EVOO if you can.
- Seasoning: I use sea salt and a dash of oregano. Using sea salt will elevate this dish. I like to use sea salt flakes, coarse sea salt or ground sea salt. Oregano is optional.
How to make Pa Amb Oli
This recipe is ready in just a few steps. For the full recipe card, scroll to the bottom of this post.
Step 1: Slice your bread into thick slices, and toast in a toaster or in the oven until they are golden brown.
Step 2: Cut the tomatoes in half. Grate the cut side on the large hole side of a box grater into a small bowl until you’re left with just the skin.
Step 3: Mix in the olive oil, salt and oregano into the tomatoes.
Step 4: Optionally rub some raw garlic onto the bread. Then spoon a generous layer of the tomatoes onto the slices of bread. Top with extra olive oil and salt then serve!
Extra tips and variations
Use high quality ingredients. Since this recipe is so simple and has few ingredients, going for high-quality ingredients will help elevate the dish that much more. Opt for a good bread, a rich olive oil and a flavorful tomato variety.
Top with more toppings. Some restaurants will serve this dish with additional toppings, feel free to get creative! You can top with oregano, lime juice, grilled vegetables, fresh avocado, or some local cheese.
You can drain the water from the tomatoes. Some types of tomatoes release a lot of water. If your tomato is quite watery, you can drain some of the excess water, before mixing in the other ingredients. This will help avoid your bread from getting soggy.
Use thicker slices of bread. Thicker slices create a sturdy base for the tomato mixture and help prevent the bread from becoming soggy. Toast the bread well to achieve a crisp, golden surface - it adds both texture and holds up well with the tomatoes.
Serve immediately. It is best to serve this dish immediately after assembling. Over time, the bread will start to soften.
How to serve
This tomato bread is often enjoyed on its own as a tapa or as part of a larger tapas spread. It pairs well with a glass of wine and goes well alongside other classic tapas dishes like green olives, grilled vegetables, patatas bravas, or slices of manchego or mahón cheese. It’s a lovely addition to any Mediterranean-inspired table!
FAQs
If you want to make this recipe ahead of time, I would recommend preparing only the grated tomatoes and then assembling it on the day of serving. This is because tomatoes will release more water over time. The day you want to serve it, drain the excess water and mix in the olive oil and salt, then assemble. Keep the grated tomato in the fridge in a container for up to 2 days.
Great question! While both dishes involve bread and tomatoes, they are slightly different. Pa amb Tomàquet is Catalan/Mallorcan and typically involves rubbing raw tomato directly onto rustic bread. Bruschetta, from Italy, usually involves topping grilled bread with chopped tomatoes, garlic, olive oil, and herbs like basil. The flavors are similar, but the preparation is different.
If you have already assembled the bread, it is difficult to store it, as the tomato will make the bread soggy. It is best eaten on the day and to assemble only what you want to eat. If you have leftover tomato mixture, you can store it separately in an airtight container in the fridge for up to 2 days. When serving, drain the excess water and add additional olive oil to freshen it up.
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Pa Amb Oli (Bread with tomato recipe from Spain)
Ingredients
- 4 slices rustic brown bread
- 2 large tomatoes very ripe, I used large beefsteak tomatoes
- 2 tablespoon extra-virgin olive oil
- generous pinch of salt
- 1 teaspoon oregano optional
Instructions
- Slice your bread into thick slices, and toast in a toaster or in the oven until they are golden brown and crispy.
- Cut the tomatoes in half. Grate the cut side on the large hole side of a box grater into a small bowl until you’re left with just the skin.
- Mix in the olive oil, salt and oregano into the tomatoes.
- Optionally rub some raw garlic onto the bread. Then spoon a generous layer of the tomatoes onto the slices of bread. Top with extra olive oil and salt then serve!
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