Torrijas: Part one in an occasional series of recipes

Spain has awesome food. Lacking in the spicy department, but excelling in pretty much every other department. Stealing an idea from Bradley, I will be unveiling a new occasional series of recipes.

This recipe, torrijas, is traditionally eaten around Semana Santa time. Pay close attention, it may ring a bell.

La merca also sells ready-to-torrijar bread.

Torrijas

1 loaf of day-old bread, cut into thick slices
Half a liter of milk
Cinnamon
2 eggs
sugar
olive oil

Mix in a shallow bowl the milk and cinnamon, adding as much as you like. In another shallow bowl, beat the 2 eggs. Heat a good amount of olive oil over medium-high heat until it begins to smoke a bit and smell like olives. Soak a slice of bread in the milk until it's dripping but not totally soaked. Dip in  egg, coating each side. Fry for a few minutes on each side until golden-brown. Add sugar. 

Serve hot or cold.

This may sound very familiar. It is. It's essentially...

FRENCH TOAST!!!!

But with olive oil instead of butter, whose life or death battle will be the subject of my next entry.

Feliz Semana Santa!