Real vegetarian food, served in an imaginary world...

Sunday 3 February 2019


Zelda has just returned from a very lovely week, enjoying the sunshine in Lanzarote.  

Now, back home, with the snow outside, she is inspired to cook some of the food she enjoyed in the Canary Islands.


500g new potatoes
1 onion, peeled and sliced
150ml olive oil
3tbsp flat leaf parsley, chopped
6 eggs
salt and pepper

Peel potatoes if required or give them a quick scrub and then slice.
Heat oil in a pan and add the potatoes and onion and season.
Turn down to a very low heat and allow to stew gently for about 20-30 minutes, turning a few times as needed.
Meanwhile, whisk the eggs gently, season and add the parsley.
When cooked, drain the potatoes and onions through a colander, retaining the leftover oil.
Add the potatoes and onions to the egg and stir until coated.
Return the oil to the pan and heat, then add the egg mixture.
Make sure the pan is on a very low setting. Draw the edge in with a spatula to make sure that all the liquid egg from the surface has been cooked. 
When set, cover with a plate, invert and replace in the pan.
Cook for a couple of minutes on the other side.
Repeat if needed.

Then turn the heat off and allow to settle for about 5 minutes.


500g small potatoes (all as similar in size as possible)
2tbsp sea salt

Wash but don’t peel the potatoes.
Place in a pan and just cover with water.
Add the sea salt.
Boil for 15 – 20 minutes (until a soft knife can be inserted easily).
Drain any excess water and then leave in the pan until all the remaining moisture has evaporated. 
Serve with Mojo 'sauces'


(This is a really spicy version. For a milder one, use fewer chilli peppers and scrape out the seeds)

5 cloves garlic, peeled
4 red chilli peppers, heads removed
1 red pepper, deseeded and chopped coarsely
1tsp ground cumin
pinch of salt
2 tbsp white wine vinegar
5 tbsp olive oil

Place garlic, peppers, cumin and salt in a blender.
Whizz until you have a paste.
Add the white wine vinegar.
Then, with the motor whirring on the slowest setting, add the olive oil a bit at a time.
To make a thicker sauce, add a handful of fresh breadcrumbs and whizz again until combined and fairly smooth.


2 cloves garlic, peeled
1 green pepper, deseeded and chopped coarsely
1tsp ground cumin
large bunch of coriander, mainly leaves, ripped
pinch of salt
2tbsp white wine vinegar
4tbsp olive oil

Place garlic, pepper, cumin, salt and coriander in a blender.

Whizz until you have a paste.
Add the white wine vinegar.
Then, keep the motor on the lowest setting, and pour in the olive oil slowly.
Serve both sauces in bowls to accompany the potatoes, alongside the omelette.


  1. I had never heard of Papas Arrugadas...I love this! Must try soon!

    1. Yes, give them a go. You need to hold your nerve while they boil dry!