Spanish Omelette

This is a great and quick mid-week meal. A Spanish omelette using new potatoes, purple sprouting broccoli and accompanied by vitamin rich kale hopefully helps you stay on your feet while sticking to the beat!

Ingredients: 150g potatoes, 5-6 cherry tomatoes, 100g purple sprouting broccoli, 1-2 spring onions, small bunch of chervil, a generous handful of kale.

From the larder: 4-5 eggs, 2 tbsp milk, olive oil, salt, pepper, (optional chorizo).


  • Heat the grill to 180 degrees C. Slice the potatoes and boil them in a small saucepan of water for approximately 10 minutes.
  • Roughly chop the broccoli, blanche with the potatoes for the last 2-3 minutes of their cooking and then drain.
  • Transfer potatoes and broccoli into a frying pan and fry, along with sliced chorizo, if using for about 5-7 minutes.
  • When potatoes are soft and slightly browning, slice the spring onion and quarter the tomatoes and add to the frying pan.brocoli-and-potatoes-cooking-2-600px
  • In a bowl, beat the eggs and milk together. Chop the chervil and add to the eggs. Pour into the frying pan over the veg. Cook for about 5-10 minutes while the egg sets. Periodically run a spatula around the edges and let the uncooked egg run to the edges.
  • Carefully check the bottom of the omelette and if set and browning, sprinkle over optional grated cheese. Remove from the heat and place under the grill. If you do not have a grill, carefully flip the omelette and cook the other side.
  • Bake under the grill for about 10 minutes, until golden and puffed up.
  • While cooking, boil the kale in a saucepan of boiling water for 2-3 minutes. Serve slices of the Spanish omelette with the kale.

Tomato and Kale Bake

Ingredients: San Marzano tomato, kale, 2 garlic cloves, half the shallots, baby pepper, parsley, spring onion.

From the larder: 4 eggs, 1 tin of chopped tomatoes, olive oil, 1 tsp paprika, salt and a loaf of crusty bread (optional extras: chorizo).


  • Preheat the oven to 180 degrees C.
  • Chop the garlic, shallots and the baby pepper, slice the spring onion and roughly chop the tomato.
  • SautĂ© the garlic and shallots in a glug of oil on medium heat until soft. If using chorizo, slice and fry with the shallots and garlic.
  • Add the spring onion, red pepper, tomato and tin of tomatoes. Season with salt and a pinch of paprika and cook for 5-10 minutes.
  • Roughly chop the kale and parsley leaves.
  • Transfer the tomato mixture into a Pyrex dish or small roasting tin. Mix in the kale and parsley, drizzle with olive oil and place in the oven.
  • After about 5 minutes, carefully crack the eggs into the dish with tomatoes and kale and return to the oven.
  • Bake for about 10-15 minutes until eggs are cooked. Cook for less time for a runny yoke.
  • Serve with crusty bread and another sprinkling of paprika.