Hearty Breakfast Frittata, vegan recipe
This is just a slightly different version of my Spanish Tortilla....just a bit more...."breakfasty"!
The black salt is important for a slightly eggy taste, and the turmeric adds just a hint of colour. Gram flour is great for egg replacement recipes, but if it is undercooked or raw, it really tastes quite unpleasant so don't skimp on the cooking times
The tortilla is great hot, but wraps up well for a picnic or work lunch. I used a 25cm non stick saute pan to cook the tortilla in. The hardest part of the whole recipe is getting the bugger out once it's cooked....a good shufty with a flexible plastic spatula should do the thrick!
125g small potatoes, cooked, sliced into 5mm slices
1 tbsp olive oil
1 small red onion, thinly sliced
175g mushrooms, quartered
60g fresh spinach
150g tomatoes, either cherry cut in half, or large, cut into eighths
3 vegan sausages, cooked and sliced
1 pack silken tofu including the liquid
60ml plant based milk, I used soy
Generous grind of black pepper
Good pinch of turmeric
1tsp Black Salt
1 tsp onion powder
60g gram flour/chickpea flour
In a blender, put the tofu, including liquid, gram flour, black salt, pepper, onion powder, plant milk and turmeric and blend until smooth and runny, put to one side for now
Add the oil to a medium sized, non stick frying pan and cook the onions for around 5 minutes. Add the mushrooms and continue to cook for another 5 minutes. Stir in the tomatoes, and then add the spinach, stirring as it wilts. This will take around 5 minutes. Add the potatoes and sausages and heat through. Remove from the heat
Stir the tofu mix well into the vegetables, flattening down to finish, making sure you have a nice even spread of colour
Return the pan to a low heat and leave to cook without stirring for 10 minutes. The frittata will be steaming and bubbling at the sides. Turn the grill on medium.
Place the pan under the grill, watch carefully, and cook for about 10 minutes until golden, and firm to the touch. Remove from the heat and gently loosen the tortilla from the sides of the pan with a flexible plastic spatula. Leave to firm up for a couple of minutes before sliding onto a serving board and cutting into wedges and serving hot or cold