Exclusive to Waterstones: A Bonus Recipe from the Creators of BOSH!

TURBO TORTILLA

This is our take on the classic Spanish omelette. It’s a great way to use up leftover cooked veggies, so feel free to use whatever you have - just aim for about 400g in total. If you want to up the protein content, replace 100g of the veg with crumbled firm tofu.

SERVES 4

200g waxy new potatoes, such as Jersey Royals

100g Tenderstem broccoli

100g asparagus 1 red pepper

100g cherry tomatoes 1 medium red onion

1 garlic clove

1 fresh red chilli

3 tbsp olive oil

175g gram flour

1 tbsp salt

175ml water

Preheat oven to 180°C | Large saucepan | Large baking tray | Large frying pan | Medium frying pan

Wash and thinly slice the potatoes and put them into the saucepan.

| Fill the pan with cold, salted water and place over a high heat | Bring to the boil and cook for 10 minutes | Drain and set aside.

Meanwhile, prepare the rest of your veg | Trim the broccoli and asparagus and cut them into bite-sized pieces | Cut the pepper in half, cut out the stem and seeds and chop into bite-sized chunks | Spread the broccoli, asparagus, pepper and tomatoes evenly over the baking tray | Put the tray in the oven to cook the veggies for 20 minutes.

Peel and thinly slice the red onion and garlic | Rip the stem from the chilli, cut it in half lengthways, remove the seeds and finely chop | Put the large frying pan over a medium heat and add 2 tablespoons of the olive oil | Add the onions and sweat, stirring occasionally, for 8–10 minutes, until translucent | Add the garlic and chilli and cook for a further 3–4 minutes | Remove from the heat and set aside.

Sift the gram flour and salt into a large bowl | Gradually add the water, whisking constantly until you have a smooth batter (you may not need to use all the water) | Tip all the cooked vegetables into the batter and stir to cover.

To cook the tortilla, put the medium frying pan over a medium heat and add 1 tablespoon olive oil | Pour in the batter with all the vegetables and cook for about 20–25 minutes, until the edges are golden and crispy.

Gently loosen the edges with a spatula or spoon and remove from the pan, cut it into slices and serve immediately | We love to serve this with a little rocket on the side.