Spanish Brunch

Spanish Brunch

5.0 1 rating

Prep. 25 min

Total 1 h 15 min

8 portions

Ingredients

Magdalena Muffins

caster sugar plus extra for garnishing
120 g
lemon thin peeling of zest only (approx. 5 cm x 1 cm)
1
medium egg
1
whole milk
120 g
sunflower oil
120 g
plain flour
180 g
baking powder
5 g

Tortilla

chorizo picante cut in pieces (2 cm)
100 g
onion quartered
150 g
olive oil
40 g
courgette cut in pieces (3 cm)
150 g
potato peeled, cut in pieces (3 cm)
150 g
medium eggs
3
cream cheese
30 g
fine sea salt
½ tsp
ground black pepper to taste
water
600 g

Salmorejo Soup and Pan con Tomate

olive oil plus extra for garnishing
80 g
medium eggs hard boiled, peeled, halved
4
Serrano ham cut in pieces
100 g
garlic clove
1
plum tomatoes cut in pieces
1200 g
fine sea salt plus coarse sea salt for garnishing
½ tsp
carrots peeled, cut in pieces (2 cm)
120 g
cider vinegar
20 g

Orange Juice

oranges peeled, white pith and seeds removed
4 - 5
lemon white pith and seeds removed
1
ice cubes
150 - 200 g
caster sugar (optional)
50 g
water
500 g

Assembly

bread slices
6

Difficulty

easy

Nutrition per 1 portion

Sodium 2404.2 mg

Protein 48.3 g

Calories 5988.1 kJ / 1431.2 kcal

Fat 51.6 g

Fibre 16.9 g

Saturated Fat 10.8 g

Carbohydrates 195.9 g

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