I just love tortilla for lunch. Not the flour or corn ones in the sense of Mexican Tortillas, but those wonderful eggy creations in the Spanish tradition.



Quick, easy, nutritious and delicious, they make a quick lunch or light supper and are great to take on picnics, coz not only do they taste fabulous hot or warm . . . they are also scrumtious cold from the fridge or at room temperature. I'd even wager to say that they are even more delicious on picnics!



Mind you it is not quite picnic season yet . . .



The traditional tortilla contains not much more than egg, onions, potatoes and olive oil, but . . . once again, I can't leave well enough alone can I. I just have to grab the ball and run with it.



Here's my take on the tortilla. It does have shades of Mexico in it, I think . . . with the sweet peppers and the sweet potato . . . but there is also a very definite Spanish bent . . . with the chorizo and of course the olive oil!



No matter, it was delicious . . . this conglomeration of mine. That's what's good about Tortilla . . . you can put everything in them but the kitchen sink . . . and they always comes out tasting wonderfully moreish!




*Hearty Country Style Tortilla*
Serves 4
Printable Recipe

An omelet by any other name. Chock full of tasty things, this is perfect for using up little bits of leftovers. Don't let what I have used here limit you, try adding your own combination of cooked veg, such as asparagus, corn, broad beans, mushrooms, broccoli! The sky's the limit!

4 TBS extra virgin olive oil
1 baking potato, peeled and cubed
1 sweet potato, peeled and cubed
1 red onion, peeled, halved and cut into half moons
75g frozen peas
1 small red pepper, trimmed, seeded and diced
1 small green pepper, trimmed, seeded and diced
1 clove of garlic, peeled and minced
75g spicy chorizo sausage
6 large eggs
smoked paprika to taste
salt and freshly ground black pepper
a handful of grated strong cheddar cheese

Preheat the grill to medium. Heat 2 TBS of the oil in a skillet about 10 inches wide at the base. Toss in the baking and sweet potato cubes. Cook, stirring occasionally, over medium heat until they begin to soften. Toss in the onion and peppers, and cook for about 10 minutes, stirring occasionally until the potatoes are almost tender and beginning to brown. Add the peas, garlic and chorizo. Cook for 5 minutes or so. Season to taste with the smoked paprika, salt and pepper. Beat the eggs together in a large bowl. Tip in the cooked mixture and mix it in thoroughly.

Wipe out the skillet with some paper toweling. Add the remaining oil and heat until hot. Tip in the tortilla mixture, letting it spread out evenly in the pan. cook over medium low heat until the bottom is golden brown and it is almost set. Sprinkle the grated cheddar over top and slide under the preheated grill. Grill until set and lightly browned on top. Remove and transfer to a serving plate. Cut into wedges to serve.

One of the more popular pub lunches over here in the UK is the delicious Ploughman's Lunch. Generally comprised of a buttered crusty loaf, accompanied with Pickle (usually Branstons or a Chutney) slabs of cheddar cheese, and generally some salad leaves on the side, it has become somewhat of a cultural icon over here.

It is really rather good.



Cheese and crusty buttered bread . . . yummy.

Cheese and pickle . . . delicious



Cheese and crusty buttered bread and pickle together . . . scrumdiddlyumptious!!!

I thought I would go a bit further and combine all the tasty flavours in one delightful little muffin.

I was feeling rather inspired.



My pickle of choice . . . a tasty Apricot and Ginger chutney. These rock! (If I don't say so myself!)



*Ploughman's Muffins*
Makes 12
Printable Recipe

I just love ordering a ploughman's lunch when we go to the pub. A tasty hunk of good cheese, along with some chutney or pickle and salad leaves . . . simple and yet extremely delicious. Here is a tasty muffin that combines all the wonderful flavours of a ploughman's lunch into one scrumptious little parcel. Perfect for a packed lunch!

2 ounces butter, melted
1 large egg
250ml of milk
1 tsp English Mustard
3 TBS chutney or French mustard
( I like to use an apricot and ginger chutney)
6 ounces strong cheddar cheese, grated and divided
1 TBS baking powder
11 ounces plain flour
pinch salt



Pre-heat the oven to 190*C/375*F. Butter a 12 hole muffin tin very well. Set aside.

Combine the butter, egg, milk, mustard and chutney in a beaker. Sift the flour, baking powder and salt into a bowl. Stir in the 5 ounces of the cheese. Add the wet ingredients all at once. Combine only until just mixed. Spoon into the prepared muffin cups. Sprinkle the remaining ounce of cheese evenly over top. Bake for 15 to 20 minutes until well risen and firm. Leave in the pan to cool for several minutes before loosening and placing on a wire rack to finish cooling. Serve warm for a real taste treat. These are also very good cold for lunch.