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

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(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.

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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:

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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 !


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There are a couple of meals that you really should be able to make at home. Even if you’re the kind of person who prefers to get their food ready-made, it’s very convenient to be able to rustle up at least a couple of breakfast things. It’s also so much better knowing what’s in your food for your first meal of the day!

For this recipe, I would suggest having everything prepared before you turn the heat on. If you’re a more advanced¬†cook, you’ll know how to juggle and multitask. So get things ready before-hand if you’re not sure where your skill level lies.

You will need: (for 2)

3-4 eggs, whisked together

1 cup cooked spinach, water drained

1/3 cup finely sliced leeks

2-3 cloves of garlic, finely sliced

1/2 cup sliced mushrooms

1/3 cup cheese of your choice e.g. parmesan, cheddar, stilton (or a mixture)

1 cup sliced onions

optional 2 sliced bacon, diced

This recipe will work with most ingredients of your choice. The trick is to add things to the pan according to the time they need to cook, keeping the eggs and cheese for last. You may want to add salt and pepper to taste as you get to the end of your cooking time.

For example in this case I started with the bacon, then added onions, leeks and garlic and let these cook until softened. Then I added the mushrooms and eggs. As the egg cooks you will want to stir every few minutes and remove off the heat every now and then (whilst stirring) to avoid overcooking the eggs. Finally, add the cheese, blend in, and remove from the heat.

Serve with a side salad e.g. tomatoes and rucola with olive oil. I had some gorgeous Maltese tomatoes that needed no garnish. Yum!

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Last Sunday, after buying lots of fresh fruit and vegetables, we decided to make a healthy smoothie and somehow we made one every day for a week, because once you get into the routine of making it, it seems to only take a few minutes. Which, let’s face it, is just about all I can manage most mornings when I need to rush off to work. It’s been a particularly busy week for me, and it will definitely be this way for the next month at least. And that is why starting the day with an energy boost to keep me going was a life-saver. It kept me sane.

Sunday: carrot, beetroot, kale, banana

Monday: banana, apple, coconut milk, almond milk, ginger

Tuesday: banana, apple, coconut milk, almond milk, ginger, teaspoon of Energy mix

Wednesday: banana, apple, coconut milk, ginger, goji berries, wheatgrass

Thursday: banana, apple, beetroot, ginger, coconut milk, goji berries

Friday: banana, apple, coconut milk, wheatgrass, ginger, goji berries, hemp protein powder, cocoa nibs

Saturday: banana, frozen blueberries, coconut milk, ginger, goji berries, wheatgrass, hemp protein powder