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


(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.


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:


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 !

olive dip

300g olives, bone removed

2 tablespoons capers

1 clove of garlic

1 teaspoon lemon juice

2 tablespoons EV olive oil (I was kindly gifted a lovely one from Merill, read more about it) A good quality oil makes all the difference!

1/2 cup chopped parsley

2 tablespoons ricotta

1/2 cup canellini beans

freshly ground pepper to taste

Both the olives (depending on the variety that you use) and capers are usually salty enough, so there probably won’t be any need to add more salt. You may want to add more beans or ricotta to decrease the intensity of the olive taste, so adjust the quantities as you go along according to taste. You will find that parsley counteracts the garlic aftertaste, so you may also add another clove or two if you prefer. Keep some parsley and capers to garnish when serving. Keep refrigerated before serving. This dip may be stored in the fridge for 2-3 days.

In the past couple of weeks my friend Bettina Borg Cardona has been raving about her homemade yoghurt and I couldn’t help but get intrigued by the process and wanting to try it out myself. She told me that she is currently getting experimental in the kitchen with natural foods and being particularly excited by the magic of fermentation. In this blog post she is going to explain how to go about making your own yoghurt, thus introducing this great food (which the French rave about) into your kitchen. Later in the week there will be a second guest post with more recipes on what you can make with your homemade yoghurt (hair conditioner! soup! ice cream!). It’s an exciting week at muchadoaboutnoting.

Back to our homemade yoghurt.. and a big thank you to Bettina for sharing the love!

our guest blogger Bettina Borg Cardona

our guest blogger Bettina Borg Cardona

Fermenting your own yoghurt is pretty exciting. It’s kind of magical to watch as tons of tiny bacteria get to work, transforming a particular substance into something quite different. It makes you feel like a veritable alchemist, churning out pots of yoghurt gold.

I first started fermenting yoghurt after learning that my digestive system was out of whack. Both the problem and the solution turned out to be bacteria. Bacteria’s a funny thing. People associate it with illness:  it doesn’t sound like it should be in food, and most commercial yoghurt companies either pasteurise their products or, if they put bacteria back in, make up laughable names to make the stuff sound more palatable.

But there’s beneficial bacteria that’s vital to our system and most people aren’t eating nearly enough probiotic foods (containing good bacteria) to keep their digestive systems in good shape. Yoghurt is the perfect food to keep gut bacteria healthy.

Problem is, the ‘good stuff’ (probiotic, organic yoghurt with no additives, preservatives or artificial sweeteners) is pretty pricey – especially if you’re on a student budget. Luckily, lovely smooth, creamy yoghurt is ridiculously easy to make and pretty cost-effective. It generally takes about half an hour of my time to make a litre or two of yoghurt, and the cost can be as little as a couple of Euro. It’s also surprising that you can make so many things from this product, including ice-cream, cheese, beauty products and summer soups.

Picture 1 yoghurt

To start your own little yoghurt fermentation factory you’ll need a few basic items:

1)    Milk: any full-fat variety will work (it makes for rich, creamy yoghurt, although skimmed works too). Also, better milk yields better yoghurt.

2)    A kitchen thermometer: I bought a digital one from my local supermarket because you need to get the temperature right if you want your bacteria to do their thing.

Picture 2 thermometer

3)    Bacteria culture: save a little shop-bought probiotic yoghurt or use some of your previous homemade batch.

4)    Pot to heat your milk in and a wooden spoon to stir it from time to time.

5)    Glass jars to store your yoghurt in.

What to do:

Put the milk in the pot and heat to 83ᵒ C to kill off any harmful bacteria. Stir intermittently to avoid a ‘skin’ forming.

Then cool to the optimum temperature for bacteria growth, which is 45ᵒC. I usually fill the sink with cold water and dunk the pot into it.

While the milk’s cooling, sterilise your glass jars to remove harmful bacteria. I pour boiling water into the jars and lids, letting them stand for five to ten minutes.

Once your milk’s at 45ᵒ, you will need to add a tablespoon and a half of your bacteria culture for every litre of milkPicture 4 milk

Carefully pour the milk-yoghurt mix into the jars and screw on the lids tightly.

Find a warm corner for your jars to encourage fermentation. I like to keep them in the oven next to a closed jar of warm water, wrapped in a tea towel or two.

Picture 5 jars

Next, walk away and allow the fermentation to happen (it’s important not to get too excited and disturb the process!). The recommended time varies from 10-24 hours. I generally leave mine in around 12, but it really depends how little lactose you want in it (24 will definitely allow all the lactose to be used up), and the desired tartness.

Finally put in the fridge to firm up for three hours before digging in