Chop 350g of the baby potatoes into cubes or wedge shapes and place on a baking tray. Drizzle with olive oil, pinch of salt and 1 tsp smoked paprika. Stick it in a preheated oven at 200ºC.

Heat olive oil in a frying pan and add 2 tbsp finely chopped onion, chopped tomatoes and chopped garlic. Stir fry and combine, then add garlic powder and 1 tsp of smoked paprika with a pinch each of salt and sugar. Stir regularly and cook down.

Blend with a hand blender until smooth and let cool. Take out potatoes from the oven once crispy and pour sauce over. Add dollops of sour cream (ignore if you want to keep it vegan) and garnish with coriander.

Slice half a brown onion into long strips. Do the same to a whole bell pepper. Add a tiny drizzle of olive oil to a frying pan and add the onion and pepper. Sauté lightly.

Add in the blob of butter. Sprinkle in salt and black pepper and add 120g of sliced chestnut mushrooms. Cover with a lid for a few minutes.

Stir chopped coriander into the hot veggies and pour into bowls; serve with warm bread.

Thinly slice 50g (or roughly 3 baby potatoes) of baby potatoes and the remainder of your onion (1/4). Pan fry lightly in olive oil and sprinkle on some salt.

Beat 2 large eggs with salt, pepper and some chopped coriander.

Place egg moulds in the centre of your pan and add the potatoes and onions to the bottom. Pour in half your mixture on top and cover to let it cook through.

Gently flip out your tortilla from the mould when cooked through. Repeat for your second tortilla.