Soak the bread in water for half an hour to soften it. Then drain it, squeezing it well so that it releases as much water as possible.

Put the bread, the peeled garlic cloves, the peeled seedless tomatoes, an egg and a glass of COLUMELA extra virgin olive oil in a bowl. Beat everything together to obtain a cream to which we add salt and vinegar glaze COLUMELA giving the point that we like. Store in the refrigerator until ready to serve.

As a garnish, sprinkle two chopped hard-boiled eggs and diced Serrano ham on top.

Eat by spoonfuls or spread on bread as an accompaniment to the potato omelette.

This recipe is typical Andalusian, specifically from the province of Cordoba.