Vegan Spanish Tortilla Omelette

It's an oven dish of layers of potato mixed with a few veggies and a vegan egg style sauce.

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Prep Time 30

Cook Time 40

Course Main Course

Cuisine Spanish

Servings people

Equipment

1 medium to small mediteranean casserole mine is 22cm
1 blender, nutribullet or food processor
1 large bowl to mix the vegies in.
1 greaseproof paper circule

Ingredients

600 g waxy potatoes e.g. charlotte or jersey royals or any salad potatoes
20 g extra virgin olive oil approx - use what you need!
190 g red onion finely sliced a decent sized medium red onion
20 g garlic sliced around 4 to 5 cloves
250 g soya milk I used sweetened, but unsweetened is fine (was 275)
300 g silken tofu I used clear spring buy most brands are ok
2 tsp Dijon mustard
65 g gram flour aka chickpea flour (was 50g)
15 g nutritional yeast flakes 2 good heaped tbsps
2 tbsps cornflour (level) cornstarch
1 tsp ground turmeric
½ teasp lo salt
½ tsp black salt kala namak optional – adds an ‘eggy’ flavour
1 teasp smoked paprika
100 g grated vegan cheddar cheese 50g mixed in & 50g on top
100 g sliced baby tomatoes around 10 tomatoes - sliced in 3
1 tbsp capers (heaped)
1 teasp black pepper
½ teasp white pepper
130 g finely sliced green pepper
1 teasp low salt veg stock powder I use marigold brand
2 teasps oregano 1 teasp mixed in & 1 sprinkled on top

Instructions

Wash and slice the potatoes. Around ½ cm is good (#5 on my Graeff slicer)
Steam them for 12 minutes - don't boil them as you wash out loads of the nutrients.
Meanwhile slice the onions and put them in the casserole on a medium heat with enough olive oil to coat them generously.
Wash and slice the green pepper - lengthways slices then, cutting them in half is good.
Add these to the same pan and turn over/mix fairly frequently.
Peel and slice the garlic and add to the pan - continuing to mix frequently to avoid burning. Add a splash of water, and a little extra oil if necessary.
In between doing this, add all the sauce/liquid elements to your blender: tofu, soya milk, nutritional yeast, turmeric, black/white pepper, gram flour, cornflour, kala namak, lo salt, smoked paprika, Dijon mustard, oregano, stock powder
Blend this thoroughly until you have a smooth silky liquid.
When the potatoes have had their 12 minutes, they should still be quite intact and not completely cooked. So tip them into a large bowl.
Add in the now finished sauteeing pepper/onion/garlic mixture, along with the sliced tomatoes, drained capers. Turn the oven on at this point - 200°C normal or 180°C Fan.
Add in the optional grated vegan cheese and one teaspoon of the oregano and mix well.
Place the greaseproof paper circle in the centre of the bottom of the mediteranean casserole and then add in the veggie mixture. Then shake it level - there's no real need to pat it down - shaking will do the job well enough.
Pour on the mixture, shaking gently again to settle the contents. The liquid should just cover the veggies and potatoes.
Sprinkle the rest of the cheese and the other teaspoon of oregano on top. Also you can sprinkle some smoked paprika on top as well. Use the top of a sugar caster or similar to spread the paprika evenly.
Place the casserole dish on middle shelf of the oven with the lid off. You may need to add the lid back towards the end if it's getting too brown. Cook for 45 minutes or until nicely browned and a skewer inserted in the middle comes out with no liquid on it.
When cooked, it should still be moist and soft but not actually liquid inside. remove from the oven and release all the way round with a flexible spatula and/or knife.
Place a wooden or heat-proof board on top and flip it over. Because of the greasproof paper, it will release nicely. Carefully peel off the paper, and allow to cool briefly before cutting with a sharp knife.