How to pronounce Pa amb tomàquet

In the International Phonetic Alphabet it is /ˈpa m tuˈmakət/. In plain English letters that is PAHM too-MAH-ket, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Pa amb tomàquet?

Pa amb tomàquet is a bread or pastry of Spain. Where it comes from: Catalonia. People usually eat it for breakfast, as a snack and at lunch or dinner. Its main ingredients are wheat & flour and vegetables. It tastes fresh and savory.

Where Pa amb tomàquet comes from

Pa amb tomàquet is one of 60 signature dishes of Spain on this map.

• Crema catalana · Dessert · Catalonia

  Crema catalana is a custard of milk, egg yolks and sugar, flavoured with lemon zest, cinnamon or vanilla, and covered with a layer of sugar that is caramelised until it becomes a crisp sheet.

• Paella valenciana · Rice dish · Valencia

  Paella is named after its pan, a wide, shallow paella, the Valencian word for a frying pan.

• Tortilla de patatas · Main dish · Spain

  The Spanish tortilla is a thick omelette of eggs and potatoes slowly cooked in olive oil, usually with onion, flipped in the pan with a plate.

• Gazpacho · Soup & stew · Andalusia

  Gazpacho is a cold soup of raw tomatoes, cucumber, green pepper, garlic, olive oil, vinegar and stale bread, blended smooth and chilled.

• Churros · Dessert · Madrid

  Churros are lengths of simple dough of flour, water and salt piped through a star-shaped nozzle into hot oil and fried until crisp, then dusted with sugar.

• Salmorejo · Soup & stew · Córdoba (Andalusia)

  Salmorejo is the cold tomato cream of Córdoba.

Food of Spain

Dishes like Pa amb tomàquet in other countries

Same type of dish and similar main ingredients as Pa amb tomàquet:

• Ladenia λαδένια · Bread & pastry · Kimolos (South Aegean), Greece

  Ladenia is a traditional tomato pie from Kimolos, a small island in the Cyclades, and it is sometimes compared to a Greek pizza.

• Soparnik · Bread & pastry · Poljica (near Omiš), Croatia

  Soparnik is a thin, round pie of Swiss chard, onion, parsley, garlic and olive oil between two sheets of unleavened dough.

• Focaccia barese · Bread & pastry · Bari, Italy

  Focaccia barese is a thick, soft flatbread from Bari made with a dough that includes boiled potato, baked in a round pan with plenty of olive oil and topped with cherry tomatoes, black olives, oregano and salt.

• Cebularz lubelski · Bread & pastry · Lublin (Lublin Voivodeship), Poland

  Cebularz is a round wheat flatbread, 15 to 20 centimetres across, topped with diced onion mixed with poppy seeds, and it is the signature bake of Lublin and its region.