Tofu Spanish Tortilla

 

Hey guys!

Here’s one of my new spanish inspired dishes and super straightforward. Anything with eggs in that are baked, seems to come out more authentic than other recipes so this one is mega easy. Just packed full of flavour and different ingredients, and great to share!

Ingredients

  • Silken Tofu

  • Onions

  • Red Peppers

  • New Potatoes

  • Oregano

  • Paprika

  • Black Pepper

  • Chives

  • Onion Powder

  • Nutritional Yeast

  • Salt

  • Chickpea Flour

So super straight forward, I did two variations in the photos, the one above was my first trial which I foolishly burnt, the one below is the more neater version so don’t be hateful lol! They both tasted yum but they just were an experiment.

The trick to this is preparing all the ingredients that go into your tortilla, so scrub, slice and dice some yummy new potatoes and parboil them til they are still holding their shape, so about 15 minutes on a light simmer. Set aside as they need to be cool before you add them to the rest of the ingredients, this is a trick I learnt making mac and cheese back in the day. If you’re going to be baking everything, never add your sauce to hot noodles or pasta, it splits the sauce and you get a watery separation instead of the rich yumminess. The trick with pastas is to just rinse them with cool water to take out the heat and then you’re good to go, but with potatoes it can actually break them down. So wait for them to cool on a side.

Fry off a small diced white onion, a sweet pointed pepper, in a tsp onion powder, a tsp of oregano, a tsp paprika, olive oil, salt and pepper to taste. You can get a powder called black sulphur powder which gives a smokey egg flavour but I had ran out. Fry them til they’re soft, and once again said aside to cool.

Grab your tofu and press between two tea towels to drain some of the water, it will be quite tricky to make the omelette if the tofu is too wet. In a large bowl, add your block of silken tofu and start to mash, you want it to retain it’s texture so as it starts to break up, help it along with a form until it looks a little like scrambled egg. Then in a separate bowel add half a cup of chickpea flower, 3tsp of nutritional yeast and 3 tsp of almond milk. You can add the sulphur powder here as well to again make it eggy. Then mix until the texture looks like a paste, it’s kinda like when you make bahjees. Then combine together and start to prepare a well oiled pan which is oven friendly.

Start pushing the onion, pepper and tofu mix into the pan and then add the potatoes. Cook in the oven on 180 for about 20 minutes, check for firmness, if it is looking slightly cakey then keep on cooking for another 5. Then you can flip it upside down and you’re done! It’s so yummy and I added some chives on top.

For part two, which is just a simplified version of this check out the pizza omelette where it’s less dense and more like a traditional omelette.

Let me know what you think!

 
Joseph Harwood