Here is the quickest traditional Spanish tapa you could ever make: simply bread with tomato and olive oil. Here in Spain, it served with a mixture of tapas but I can eat a whole lot just on its own :)
Cut the French loaf into nice edible sizes.
Slice a tomato in half. The best tomatoes to use for pan con tomate are ones that are as soft and ripe as possible.
Take one of the tomato halves and pressing firmly, rub all over one side of a piece of bread. You want to completely cover the bread in the juices from the tomato, so press firmly and squeeze a little. One half a tomato usually does two pieces of bread.
Drizzle olive oil over top of the bread and its ready to serve... easy at that!