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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On a recent trip to London, armed with a number of restaurant / food market recommendations, I had the chance to sample two great brunch dishes at Counter Caf√©. This website describes their (mostly with eggs) dishes in this manner and I love it “If Counter Cafe could lay eggs, it would.”

The atmosphere is calm and relaxed, and since it is used as a space for artists, feels a little like an unpretentious exhibition space as you enter. If the weather is agreeable, you can even sit outside beside the canal (the café is on Fish Island after all).

We ordered Eggs Benedict and Turkish Eggs to share, and the Turkish eggs were particularly divine. So much so that I decided to emulate them today, almost without consciously copying the dish. I guess the recipe entered the¬†subconscious of my¬†taste buds… ūüėČ

Turkish Eggs from Counter Café

Turkish Eggs from Counter Café

Eggs Benedict with ham at Counter Café.

Eggs Benedict with ham at Counter Café.

Turkish Eggs for two

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You will need:

1 large onion, finely chopped

1 can plain tomato sauce

3 cloves of garlic, roughly slices

2-3 peppers, different colours, sliced

2 teaspoons capers or according to taste

100ml water

a dash of apple cider vinegar or teaspoon of sugar

2 eggs

coriander to garnish (optional)

Bread for serving (optional)

How to make it:

In a wide deep pan, fry the onion in a little olive or sunflower oil and as it gets translucent add the garlic. Be careful not to let it brown, add some tomato sauce if necessary and stir to avoid sticking.

Add the peppers and continue stirring, then add the tomato sauce, apple cider vinegar, and water. Lower the flame, add the capers, and cover. Cook for 20 minutes on a low flame, it will be bubbling but not boiling over.

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Carefully crack two eggs into your pan, trying not to break the yolks, and keeping them separate as much as possible. Place the lid back on, and let the egg cook for about 10 minutes, or according to taste.

Garnish with chopped coriander, and serve with fresh or toasted bread.

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This recipe is similar to the Maltese Balbuljata (recipes differ in different families!) or the Israeli Tunisian Shakshuka.