Spanish Brunch

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 (optional)
• 500 g water

Assembly

• 6 bread slices