Vegan Spanish Tortilla Frittata

This is another creation inspired by the glut of silken tofu I bought from the recent explosion of vegan goodies in the Aldi special buys! It is based on the quiche recipe I have already published, but is pastryless, which has to be good for the waistline.

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The vegetables I used were just what I had loitering without intent in the fridge, but a similar amount of anything else, fresh or leftovers would work well. I always prick the tomatoes if I'm cooking them whole after a rather nasty episode with an exploding tomato once!

The black salt is important for a slightly eggy taste, and the turmeric adds just a hint of colour

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....

Ingredients

175g small potatoes, sliced into 5mm slices

1 tbsp olive oil

2 cloves of garlic, crushed

1 small red onion, thinly sliced

1/2 medium pepper, seeded and sliced

1 mild chilli, thinly sliced

100g mushrooms, sliced

80g fresh spinach

8 cherry tomatoes

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

1/2 tsp onion powder

55g gram flour/chickpea flour

Method

Put the potatoes in a pan of boiling water, and simmer for 10 minutes until tender, drain and leave to one side

Add the oil to the pan and cook the onions and garlic on a low heat for around 5 minutes. Add the chilli, pepper, mushrooms and tomatoes to the pan and continue to cook for another 5 minutes. Stir in the potatoes, and then add the spinach, stirring as it wilts. This will take around 5 minutes. Remove from the heat

Add the rest of the ingredients to a food processor or blender and blitz until smooth. Off the heat still, stir this mix into the pan until all the veg are coated and evenly spread

On a low to medium heat, cook the tortilla in the pan for about 12 minutes without stirring. The tortilla should be steaming and bubbling gently around the edges. Turn the grill on to 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. Leave to firm up for a couple of minutes before sliding onto a serving board and cutting into wedges and serving hot or cold

Debbie