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Spanish Brunch

Spanish Brunch
5.0 1 rating
Prep. 25 min
Total 1 h 15 min
8 portions
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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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