Spanish potato and chorizo tortilla

Living in a household where both humans can get pretty busy for weeks at a time (and the cats are useless at cooking), getting a slow cooker has been a life-saver. Rather than surviving on quick meals and take-outs during these times (think: production week), just a little bit of effort produced delicious and comforting meals, sometimes prepped at 11pm and cooking overnight. This was especially the case when making breakfast food that you can eat at any time, such as this Spanish tortilla and variations of it. You’ll always need between 6-8 eggs to start with, then add 2-3 other ingredients making sure to avoid food that produces too much moisture (e.g. mushrooms) if you’re planning to make the omelette / frittata last a few days. Once you’ve made this, you’ll have a handy snack to have as breakfast, or to stick into a wrap or pita bread, or for example chopped up and added to some greens, and consumed cold or heated up.

For this recipe I used:

  • 8 eggs
  • 2 small wild boar sausages, chopped into small cubes
  • 8 baby potatoes, chopped into small cubes
  • 80g chopped jalapeno cheddar
  • ground pepper to taste

IMG_20170108_163952

(I avoid adding salt to uncooked eggs as it tends to bring the water out of them, but that is a personal choice, you can add salt after it is cooked)

Other times I’ve replaced the potatoes/sausage combo (since chopping potatoes can be the most time-consuming part of the process) with sliced courgettes/sweetcorn/bacon or even finely chopped broccoli.

IMG_20170123_081818

To make the cleaning time quicker, you may want to line your slow cooker with a baking sheet as so, cutting off the excess before covering with the lid:

IMG_20170108_170037

Putting the whole thing together is easy: just whisk the eggs before adding your other ingredients. Then place in your slow cooker and even the top out with a spoon. Set your cooker on low heat for 8 hours and wake up to a delicious breakfast.

Please leave comments with other ideas for making frittata !


chickpeaslime

You will need:

  • 200g cooked chickpeas (or canned, drained)
  • 1 cup spinach, cooked or if using frozen, defrosted
  • juice of 1/2 a lime
  • zest of 1 lime
  • reserve a couple of lime wedges before squeezing (to serve)
  • 1 medium chopped onion
  • 2 cloves of garlic, diced
  • 1 teaspoon turmeric

Fry the onion gently in olive oil for 3-5 minutes until translucent. Add the garlic and turmeric and stir. Keep the heat on low so as not to burn the garlic. Add the chickpeas and continue stirring to coat the chickpeas in turmeric. Cook for 2 minutes, then add the spinach and lime zest. Mix the spinach in and cook for a further 2 minutes until heated.

Remove from the heat before adding the lime juice and some salt to taste. Stir and serve hot with a couple of small lime wedges.


IMG_20151209_194912

You will need:

1 can chickpeas

2 tablespoons olive oil

paprika, to taste, about 1-2 teaspoons

pinch of salt

Method:

Preheat the oven to 200 C.

Drain and rinse the chickpeas, and dry them well on some layers of paper napkins. This is a very important step in ensuring that the chickpeas get crunchy in the oven.

In a bowl add the chickpeas, oil, paprika, and salt. Stir with a tablespoon to make sure that the chickpeas are coated evenly.

Lay on a flat baking dish and cook for 20 minutes, until they have browned, and are crunchy.

Consume this protein-packed snack on the day as a substitute for sugary finger foods, in soups, or as garnish in salads. More ideas for making roasted chickpeas here.

IMG_20151209_201846