Slice the potatoes thin and don’t you dare rinse them. Fry them slow in too much olive oil — when a slice folds over the spoon without breaking, they’re done. Six eggs, never five. Salt the eggs, not the pan. Flip it with the lid of the biggest pot, count to three, slide it back. The middle should wobble like it’s slightly offended.
Sweat half an onion while the lentils rinse. Everything in the pot: lentils, a carrot in fat coins, two garlic cloves you don’t bother peeling, one bay leaf, paprika. Cover with two fingers of water. Twenty-five minutes. Fish out the garlic, mash it on the counter, stir it back in. My kid eats these, which is the whole review.
Begin by whisking the dry ingredients together to ensure even distribution. Gently fold in the wet mixture until just combined, being careful not to overmix. Cook on a preheated griddle until golden brown on both sides. Serve warm with your favourite toppings and enjoy a delightful breakfast experience the whole family will love.
Yesterday’s bread, the harder the better, soaked in water while you halve a kilo of very ripe tomatoes. Blend everything with a violent amount of olive oil until it turns the colour of a sunset. Salt. Fridge, minimum two hours — this is non-negotiable. Top with boiled egg and whatever jamón survived the afternoon.