History and origin
Creamy ajoblanco beneath a tender aubergine tortilla
In this tostada, ajoblanco leaves the bowl and becomes a creamy base over the bread. A tender, juicy tortilla made with aubergine goes on top. The almond and garlic in the ajoblanco accompany egg and vegetable with a lighter texture than a cheese sauce.
Taberna Entrefinos in Almería serves it as a variation on the city’s popular tortilla tostadas. It is a contemporary creation from one particular venue rather than a canonical provincial recipe. It also shows how far the format can travel: two familiar preparations meeting in one bite.
