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Spanish tortilla with paprika ketchup

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Spanish tortilla with paprika ketchup

What could be more satisfying than homemade tortilla? Ours comes with homemade paprika ketchup, made using fresh vine tomatoes, pimentón, garlic granules and red wine vinegar
Print Recipe
Total Time 1 hr 30 mins
Calories 209 kcal

Ingredients
  

  • 450 g waxy potatoes peeled
  • 3 tbsp olive oil
  • 1 onion finely sliced
  • 6 large eggs

PAPRIKA KETCHUP

  • 600 g large ripe vine tomatoes roughly chopped
  • 60 g tomato purée
  • 2 tbsp hot smoked paprika (pimentón) * (see cook's notes, below)
  • 1 tsp garlic granules
  • 1/4 tsp celery salt
  • 1/4 tsp fine sea salt
  • 4 tbsp red wine vinegar
  • 50 g soft light brown sugar

Instructions
 

  • To make the ketchup, put the tomatoes, tomato purée, paprika, garlic, celery salt and salt in a pan with a grinding of black pepper, and mix well. Cook, covered, for 15 minutes, then uncovered for 15-20 minutes more, stirring frequently until reduced to a thick sauce. Remove from the heat and blend with a stick blender until smooth. Strain through a sieve into another pan, and stir in the vinegar and sugar. Cook over a low heat for 15-20 minutes or until it forms a smooth, shiny ketchup consistency. Spoon into a sterilised jar or bottle and, once cool, keep in the fridge for up to four weeks.
  • Cut the potatoes into thin slices, put into a pan of cold water with a large pinch of salt, bring to a gentle simmer, then remove from the heat and leave for 5 minutes. Drain well and leave to steam-dry in the colander for a few minutes.
  • Meanwhile, heat 2 tbsp olive oil in a 20cm non-stick frying pan and fry the onion gently for 8-10 minutes, or until soft but not golden. Whisk the eggs with some seasoning in a bowl.
  • Tip the potatoes into the beaten eggs and mix carefully to avoid breaking up the slices. Pour the mixture over the onions in the pan, and leave the base to set over a medium-low heat for 10-15 minutes. When the sides are set, flip the tortilla onto a plate. Add the remaining 1 tbsp oil to the pan, slide the tortilla back in and cook for 5 minutes until set and cooked through. Serve warm or chilled in slices, with a spoon of the paprika ketchup for dunking in.

* Cook's notes

  • Smoked paprika is known as pimentón in Spain, and is widely used in Spanish cooking. This vivid red spice is very different to Hungarian paprika in both look and flavour. To make pimentón, red peppers are dried over wood smoke and then ground to give a smoky, earthy spice. It comes either picante (hot and spicy) or dulce (mellow and sweet). The finest Spanish pimentón has DOP status – check the packaging when buying.

Vegetable omelette

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Vegetable omelette

Jazz your omelette up with plenty of grated courgette, kale, peas and chilli flakes, then serve alongside cherry tomatoes dressed simply with white wine vinegar (*This recipe is gluten free according to industry standards)
Print Recipe
Total Time 15 mins
Servings 1
Calories 307 kcal

Ingredients
  

  • a handful cherry tomatoes halved
  • 1/2 tbsp white wine vinegar
  • 2 tsp olive oil
  • 1 large clove garlic sliced
  • 1 courgette grated
  • a handful kale
  • 30 g frozen peas
  • a pinch dried chilli flakes
  • 2 eggs beaten

Instructions
 

  • Tip the cherry tomatoes into a bowl with the white wine vinegar and some seasoning, and mix well.
  • Heat the olive oil in a small pan and cook the garlic for 1 minute until smelling fragrant. Add the courgette and cook for 5 minutes or until all the moisture has evaporated. Add the kale and peas, and cook for 2 minutes until the kale has wilted. Season and stir in the chilli flakes.
  • Heat a small non-stick frying pan with a drizzle of oil. Season the beaten eggs then tip into the pan, swirling and lifting the edges so you have a large, flat omelette. Once the bottom has browned and the omelette has almost cooked on top, pile the cooked veg onto one side of the omelette, then carefully fold over the other half.
  • Slide onto a plate and serve with the cherry tomatoes alongside.

Seeded bran muffins

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Seeded bran muffins

Ditch your normal bowl of cereal and transform All-Bran into a batch of buttermilk bran muffins to start off your day with this easy-to-follow recipe.
Print Recipe
Total Time 40 mins
Servings 12
Calories 287 kcal

Ingredients
  

  • 100 g All-Bran cereal
  • 280 ml buttermilk
  • 2 eggs beaten
  • 125 ml vegetable oil
  • 2 tbsp black treacle
  • 100 g light muscovado sugar
  • 175 g plain flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 85 g raisins
  • 50 g sunflower OR pumpkin seeds

Instructions
 

  • Mix the all-bran with the buttermilk and soak for 30 minutes. Pre-heat the oven to 200c/fan 180c/gas 6. Beat the eggs, oil, treacle and sugar into the buttermilk mix.
  • Sift the flour with the baking powder, bicarbonate of soda and ½ tsp salt, fold these in. Mix in the raisins and seeds.
  • Spoon the mix into 12 paper muffin cases and bake in a preheated oven for 20-25 minutes. Cool on a wire rack.

Vegan overnight oats

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Vegan overnight oats

All it takes is 10 minutes and four ingredients to make these vegan overnight oats. Finish with grated apple, coconut yogurt and maple syrup
Print Recipe
Total Time 10 mins
Servings 4

Ingredients
  

  • 125 g porridge oats
  • 300 ml apple juice plus a splash (optional)
  • 1 tbsp maple syrup
  • 3 tbsp flame raisins or golden sultanas
  • 2 apples grated
  • 100 g dairy-free coconut yogurt

Instructions
 

  • Mix together the oats, apple juice, maple syrup and raisins. Leave to soak overnight or for at least 1-2 hours.
  • To finish, stir through the grated apple and another splash of apple juice if you want it a bit looser. Divide between bowls and top with a dollop of yogurt and a drizzle of maple syrup.

Morning smoothie

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Morning smoothie

Enjoy this refreshing smoothie made with mango and banana. Ready in a matter of minutes, this smoothie is perfect whether you're enjoying breakfast on the go or leisurely at home on the weekend.
Print Recipe
Total Time 10 mins
Servings 4

Ingredients
  

  • 2 mangoes
  • 2 bananas
  • 600 ml chilled orange juice
  • 4 tsp honey

Instructions
 

  • Peel and cut the mangoes and bananas into chunks, then put them in a blender with the orange juice and honey. Whizz until smooth.

Breakfast smoothie bowl

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Breakfast smoothie bowl

Breakfast smoothie bowls are a big trend and it's all about how you arrange your toppings. Experiment with different fruits and veg and any superfood toppings you can get your hands on
Print Recipe
Total Time 15 mins
Servings 4
Calories 157 kcal

Ingredients
  

  • 400 g frozen red berries or smoothie mix
  • 1 ripe banana peeled
  • 4 tbsp coconut yogurt or greek yogurt
  • 300-400 ml almond milk
  • 3 tbsp acai berry powder
  • 2 dates pitted and chopped (optional)

TOPPING (1 tbsp of each per bowl)

  • blueberries or raspberries
  • chia, pumpkin or hemp seeds
  • goji berries
  • oats or granola
  • dessicated coconut
  • bee pollen

Instructions
 

  • Blend the frozen berries, banana, yogurt, half the milk and the acai berry powder in a liquidiser or blender until smooth. Try it, and if it’s not sweet enough, add the dates and blend again. It should be thicker than a regular smoothie but runny enough to pour.Add more almond milk a bit at a time to get a pourable smoothie, and divide between small bowls. Top with as many toppings as you like, and serve straight away.

Southwestern Breakfast Burrito

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Some foods-such as lean proteins, fruits, vegetables, and whole grains—take more work to eat so you burn more calories during digestion. Adding garlic, spices, peppers, and vinegar will keep your fat-burning furnace running after you’re done eating.

Southwestern Breakfast Burrito

Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Servings 4

Ingredients
  

  • 4 high-fiber whole grain sandwich wraps 10" diameter
  • 4 egg whites
  • 2 eggs
  • 1 c no-salt-added canned black beans rinsed and drained
  • ½ green bell pepper finely chopped
  • ½ red bell pepper finely chopped
  • ½ sm red onion finely chopped
  • 2 Tbsp pickled jalapeño chile pepper rings chopped
  • 1 c shredded reduced-fat Cheddar cheese
  • 3 Tbsp jarred spicy salsa

Instructions
 

  • 1. WRAP the sandwich wraps in aluminum foil and cook for 5 to 7 minutes in a toaster oven on medium or in an oven preheated to 350ºF.
  • 2. PLACE the egg whites, eggs, and beans in a medium bowl and whisk until just combined.
  • 3. HEAT a larger skillet over medium heat for 30 seconds. Coat with cooking spray. Add the egg mixture. Cook for 1 minute, or until the edges are no longer translucent, then stir with a spatula.
  • 4. SPRINKLE the top of the eggs with the green and red bell peppers, onion, chile pepper rings, and cheese. Reduce the heat to low and cover. Cook for 1 minute longer, or until the eggs are cooked through and the cheese is melted.
  • 5. SET out the sandwich wraps. Place a quarter of the mixture on each wrap, and divide the salsa among the wraps evenly. Fold in the 2 sides of each wrap to close. Wrap in aluminum foil or serve immediately.