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Spanish Brunch
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Spanish Brunch

5.0 (1 rating)

Ingredients

Magdalena Muffins

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

Tortilla

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

Salmorejo Soup and Pan con Tomate

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

Orange Juice

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

Assembly

  • 6 bread slices

Nutrition
per 1 portion
Calories
5988.1 kJ / 1431.2 kcal
Protein
48.3 g
Carbohydrates
195.9 g
Fat
51.6 g
Saturated fat
10.8 g
Fiber
16.9 g
Sodium
2404.2 mg

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