Lightly sweetened with a hint of vanilla, this dreamy coconut whipped cream is a delicious dairy-free alternative to traditional clotted cream. It’s quick and easy to make, and perfect for topping scones, fresh fruit, and all your favourite desserts.
We especially love serving it as part of a Vegan Cream Tea, alongside freshly baked scones, strawberry jam, and a pot of tea. It’s also wonderful paired with strawberries for a plant-based twist on the classic Strawberries & Cream dessert.
This recipe was first published in the Bit of the Good Stuff Cookbook (back in 2016), and it’s still my go-to dairy-free cream to this day. I’m so happy to finally be sharing it on the blog!
Top Tips & FAQs
Where can I find coconut cream? In the UK, coconut cream is available in larger supermarkets—usually in the world food aisle near the coconut milk. My favourite is Sainsbury’s own-brand coconut cream (which comes in a handy tetra pak).
Why chill the coconut cream? Chilling allows the cream to separate from the water and firm up—essential for that rich, clotted cream-style texture. Once chilled, the solid cream rises to the top, and that’s the part we want! Just be sure not to shake the container before opening, or the cream and water may remix.
How do I stop the cream from melting? If your kitchen is warm, pop your jug (or small bowl) and beaters in the freezer for 5–10 minutes before you begin. This helps keep the coconut cream cool and prevents it from softening as you whip. Once whipped, store the cream in the fridge until needed.
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Coconut Whipped Cream (Vegan | Dairy-Free)
This whipped coconut cream is a dreamy dairy-free alternative to clotted cream – perfect for topping scones, strawberries, and all your favourite desserts!
If you make this Coconut Whipped Cream, I’d love to hear your feedback and any suggestions for adaptations. Feel free to tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
Craving a takeaway classic without the cost or compromise? This Quick & Easy Vegan Chow Mein delivers bold flavours, chewy noodles and vibrant veggies—all for just £1.55 or less per portion!
Ready in 35 minutes, it’s a budget-friendly delight that’s part of my 3 Healthy Meals for £3 a Day series. Trust me, this homemade version will have you ditching the takeaway menu for good!
Stir Fry 140g / 5 oz extra firm plain tofu (Tofoo) – £1.15 ½ medium brown onion (60g) (Tesco) – 6p 1 small carrot (60g) (Tesco) – 4p 6 small mushrooms (100g) (Tesco) – 30p 32g / ¼ cup raw cashews (Tesco) – 32p 70g / 1 cup red cabbage (Tesco) – 8p
140g / 5 oz vegan chow mein noodles / or spaghetti (Lucky Boat, 60p / Tesco, 18p)
Total cost: £3.10 / £2.68
Cost per portion: £1.55 / £1.34
Prices listed are for November 2024. I mostly used Tesco prices as that’s where I do my main grocery shop at the moment.
The Good Stuff
✨ Tofu is rich in plant-based protein, healthy fats, fibre, and essential nutrients like iron, calcium, and B vitamins, supporting muscle health and heart health. It also contains special compounds called isoflavones that have antioxidant and anti-inflammatory properties, and also support hormone balance.
✨ Onions are rich in antioxidants, vitamins and fibre supporting the immune system, heart health and offering anti-inflammatory benefits.
✨ Carrots are rich in beta-carotene (which converts to vitamin A), fibre, vitamin K, potassium, and antioxidants, supporting eye health, immune function, and heart health.
✨ Red cabbage is rich in vitamins C and K, fibre, and antioxidants such as anthocyanins, supporting immune function, bone health, digestion, and providing anti-inflammatory and heart-protective benefits.
✨ Cashews provide heart-healthy fats, protein, fibre, and essential minerals like magnesium, copper, zinc and iron, which support heart health, bone strength, and immune function.
✨ Wheat noodles are a good source of complex carbs, and also contain useful amounts of protein, fibre and essential nutrients like B vitamins, iron and magnesium which support metabolism and energy production.
Tops Tips
Where to find vegan-friendly chow mein noodles?
Chow mein noodles can contain egg, so be sure to check the ingredient label. I use Lucky Boat No.1 Thick Chow Mein Noodles which are available from Asian supermarkets and online. (I buy mine from Banthon Oriental Supermarket in Bath).
You may even find it cost-effective to bulk buy noodles and share them with friends or housemates! I recently found a 4kg box on offer at Amazon UK for £14.50, which works out at just 36p per 100g. The noodles have a long shelf life and will keep for at least a year.
If you can’t find vegan chow mein noodles, you can substitute with another wheat noodle. Chinese supermarkets have lots of options, plus wholewheat noodles can be found in most of the larger UK supermarkets.
One easy, budget-friendly option is to use spaghetti! If you boil the spaghetti in water with a little bicarbonate of soda, I find it transforms the flavour of the spaghetti, making it taste a lot more like chow mein noodles!
How to make a vegan chow mein sauce?
Traditional chow mein sauce isn’t vegan-friendly as it contains oyster sauce and meat broth. I use four simple ingredients that I always have on hand to create a sauce with the same savoury depth: toasted sesame oil, soy sauce, sweet chilli sauce, and vinegar. If using unsweetened chilli sauce, add a teaspoon of sugar or syrup for balance.
Stir fry veggies
I choose to use onion, carrots, mushrooms and red cabbage in this Chow Mein. These add a great variety of savoury flavours and textures, as well as being rich in vitamins, antioxidants and other phytonutrients. Stored in the fridge, the onions, carrots and red cabbage will last a few weeks, so they make a great budget-friendly option that you can use in many different meals. Feel free to add your favourite veggies into this Chow Mein dish though. It’s highly versatile!
Gluten-free options
For a gluten-free alternative to wheat noodles, try 100% buckwheat noodles. Brands such as Clearspring and King Soba are available from health food shops and online. Swap the soy sauce for tamari, and the malt vinegar for cider or rice vinegar.
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Quick and Easy Vegan Chow Mein
This Vegan Chow Mein is a delicious, easy meal option, perfect for any night of the week. While best served warm, it can be eaten at room temperature too, so any leftovers are great for packing into lunchboxes!
140g/ 5 oz vegan-friendly chow mein wheat noodles*
Vegan Chow Mein Sauce
2TBSPreduced salt soy sauce
2TBSPtoasted sesame oil
2TBSPwater
1TBSPsweet chilli sauce
1tspvinegar[cider, malt or rice all work well]
Stir Fry
1TBSPoil[I use olive]
140g/ 5 oz extra firm tofudrained and cubed
½medium brown onion (60g)finely sliced
1small carrot (60g)sliced into matchsticks
6small mushrooms (100g)sliced
32g/ ¼ cup raw cashews
70g/ 1 cup red cabbagethinly sliced into ribbons**
Instructions
Prepare a large pan of boiling water. Add the noodles, then remove from the heat. As they start to soften, use a fork to unravel them. Cover with a lid, and leave for about 7-8 minutes, stirring occasionally. When al-dente (firm to the bite), tip into a colander and rinse under the cold water tap to stop the cooking process. Set aside.
Prepare the sauce by whisking together the soy sauce, sesame oil, water, sweet chilli sauce, and vinegar in a small bowl. Set aside.
Heat 1 TBSP oil in a large non-stick frying pan (skillet) over medium-high heat. Add the tofu cubes and toss to coat in the oil. Leave to cook for a couple of minutes or so, until browned on the underside, then flip the cubes over. When browned on the second side, transfer to a bowl and set aside.
In the same pan, add the onion and stir fry until it starts to brown (add a splash more oil, if needed). Add the carrot, mushrooms, cabbage and cashews, and stir fry until the mushrooms have released their liquid and browned.
Return the tofu to the pan and pour in half of the sauce. Stir fry for a few minutes, then add the noodles and remaining sauce. Stir thoroughly to ensure the noodles are fully coated in the sauce, then continue stir frying until the noodles are heated through.
Portion into bowls, and enjoy!
Notes
tsp = teaspoon | TBSP = tablespoon* I use Lucky Boat No 1 Thick Chow Mein noodles, which are vegan (See my ‘Top Tips’ section above on where to buy them). If you can’t find vegan chow mein noodles, try another wheat noodle, or even spaghetti boiled with 1 TBSP of bicarbonate of soda in 1 litre (4 cups) of water to approximate the taste. For a gluten-free option, try 100% buckwheat noodles.** I find the easiest way to slice red cabbage thinly is to place it sideways on a chopping board then, holding it firm, start to slice down into the cabbage, making the slices as thin as possible. Use your fingers to unravel the slices into ribbons.Storage tips: Leftovers can be refrigerated for up to 2 days. They can either be heated up or eaten at room temperature.
N.B. The above values are estimates and for illustration purposes only. The actual nutritional values will vary depending on the specific ingredients used. The % Reference Intake (RI) will also vary depending on your age, gender, height, BMI, level of activity and other personal variables.
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If you make this Vegan Chow Mein, I’d love to hear your feedback and any suggestions for adaptations. Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
This vegan twist on one of our nation’s favourite sandwiches is quick, easy to make and packed with protein (24g per sandwich). Perfect for packed lunches, it’s delicious, nutrient-rich, and costs just £1 per serving—much cheaper than any high-street sandwich!
Tofu is the perfect plant-based substitute for eggs in this sandwich, offering a creamy texture that’s both cruelty-free and nutritious! Packed with protein, vitamins, minerals, and antioxidants, tofu contains no cholesterol and has significantly less saturated fat than eggs.
For those who love that classic ‘eggy’ flavour, a pinch of kala namak (also known as black salt) adds the perfect sulphuric aroma, recreating the classic taste of egg mayonnaise.
Prices listed are for November 2024. I mostly used Tesco prices as that’s where I do my main grocery shop at the moment.
The Good Stuff
✨ Tofu is rich in plant-based protein, heart-healthy fats, and minerals such as iron, calcium, magnesium. Tofu contains beneficial compounds called isoflavones, that have antioxidant and anti-inflammatory properties and also promote hormonal balance.
✨ Ground turmeric is high in antioxidants, particularly curcumin, along with manganese, iron, and vitamin B6, offering anti-inflammatory benefits and supporting immune and digestive health.
✨ Kala namak (black salt) contains essential minerals like iron and potassium, and has a low-sodium content compared to regular salt. It is valued for its unique sulphurous taste and potential health benefits, including aiding digestion and reducing bloating.
✨ Black pepper contains piperine, an active compound that enhances nutrient absorption (including the curcumin in turmeric), has anti-inflammatory properties and improves digestion.
✨ Multigrain seeded bread is rich in fibre, healthy fats, protein, and essential nutrients like B vitamins, iron and magnesium, promoting heart health, digestion, and sustained energy.
Top Tips & FAQS
What type of tofu works best?
Firm tofu has the ideal texture for this sandwich filling. This is the type of tofu that is found in the chiller cabinets and usually needs pressing before cooking. For those in the UK, Cauldron Authentic tofu is widely available in our supermarkets. As a bonus, this brand of tofu is set in calcium sulfate, which means that one sandwich offers a substantial calcium boost of 490 mg (70% of the UK’s daily recommended intake!)
You can also use extra firm tofu (such as Tofoo) but it will give a slightly chewier texture.
What is kala namak and where can I buy it?
Kala namak (also known as black salt), is a type of volcanic rock salt commonly used in South Asian cuisine. It has a sulphurous ‘eggy’ aroma and flavour, making it perfect for vegan alternatives to egg mayonnaise, scrambled egg and omelettes. It’s available from Asian supermarkets, health food stores and online. I purchased a 100g bag from Amazon UK for under £3 with free delivery and it’s lasted years.
Where can I find vegan mayonnaise?
Vegan mayonnaise is now available in most UK supermarkets—look in the condiment aisle. Hellmann’s 100% Plant-Based Mayo is a favourite. You can also make home-made mayo using some basic pantry ingredients with my Quick & Easy Vegan Mayonnaise recipe. It’s super cheap too!
Boosting iron absorption
Adding a vitamin-C veggie such as red bell pepper to your sandwich will help your body to absorb the iron in the tofu and bread. Alternatively, enjoy a vitamin-C rich fruit, such as kiwi, orange or strawberries for dessert.
Gluten-free options
Serve the vegan ‘egg’ mayonnaise with a gluten-free bread. This can typically be found on the ‘Free From’ aisles in UK supermarkets.
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Vegan ‘Egg Mayonnaise’ Sandwich
A vegan twist on the classic egg mayo sandwich, perfect for lunches on the go or a quick, satisfying meal at home.
¼tspkala namak salt** (or use sea salt if you don’t want an ‘eggy’ flavour)
200g/ 7 oz firm tofu***
frsehly ground black pepperto taste
small handful of cress or microgreensoptional
Serve with:
4thick slices of multigrain seeded bread
dairy-free spread
Instructions
In a mixing bowl, stir together the mayonnaise, mustard, turmeric, and salt until fully combined.
Drain the tofu, squeeze out excess water (no need to press) and crumble the tofu into the bowl. Use a fork to mash the tofu, mixing it well with the mayo blend. Taste test and adjust the seasoning to suit.
Spread a thin layer of vegetable spread on the bread, then add the tofu filling. Top with cress or microgreens and a sprinkle of black pepper, if desired.
Serve immediately or pack for lunch on the go.
Notes
tsp = teaspoon | TBSP = tablespoon* I use Hellman’s Plant-Based Mayo or my home-made Quick & Easy Vegan Mayo.** Check out my ‘Top Tips & FAQ’ section above for information about kala namak and where to buy it in the UK. Kala namak has a strong, sulphurous flavour so if you’re new to this salt, I would recommend starting with a pinch and adjust as needed.*** I used Cauldron Foods Authentic Tofu, found in the chiller cabinets in most of the larger UK supermarkets.Storage tips: Leftovers keep well in the fridge for up to 2 days.
N.B. The above values are estimates and for illustration purposes only. The actual nutritional values will vary depending on the specific ingredients used. The % Reference Intake (RI) will also vary depending on your age, gender, height, BMI, level of activity and other personal variables.
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If you make this Vegan ‘Egg Mayonnaise’ sandwich, I’d love to hear your feedback and any suggestions for adaptations. Tag your photos with #bitofthegoodstuff on social media – I’d love to see them! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
Today I’m delighted to be sharing the recipe for one of my favourite childhood treats – Old Fashioned English Bread Pudding. Its name certainly doesn’t do it justice though, as it tastes nothing like bread nor would I describe it as a pudding! Instead, it is more like a sweet, dense fruit cake. It is delicious served with a hot cuppa, and also makes a fantastic energy-boosting snack to stash in your backpacks for hikes and bike rides. I think this year, all of us have been spending a lot more time outdoors and we definitely need some tasty snacks to keep us fuelled and put a spring in our step. This bread pudding definitely fits that bill!
When I first went vegan, I thought that I was going to have to forego this favourite treat of mine, but it turns out that it was really easy to ‘veganise’ my family’s traditional bread pudding recipe. It was simply a case of switching the cow’s milk for plant milk (I use soya), switching the butter for oil, and ditching the egg. I honestly couldn’t tell the difference from the original. I was absolutely over the moon that my beloved bread pudding was back on the menu.
When I was selling my cookbook at local fairs, I would often take some trays of bread pudding to display on our stall, and they would go in a flash. It was a running joke that the bread pudding was our top sales person as people would often buy a slice, then come back to buy the book specifically for that bread pudding recipe!
Since my cookbook is almost out of print, I thought it would be useful to share the recipe here on the blog, so everyone can enjoy a slice or two of this tasty treat.
It is really easy to make and super cheap too! It is traditionally made with stale bread, but as bread never hangs around long enough in my house to go stale, I buy a cheap loaf of wholemeal bread instead. The supermarkets’ own brand medium-sliced bread only costs about 60p and you need less than a whole loaf to make 16 slices of bread pudding, making it an absolute bargain!
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Old Fashioned English Bread Pudding
Its name certainly doesn't do it justice, as bread pudding neither tastes like bread nor would I class it as a pudding! It's more like a sweet, dense fruit cake. It is delicious served with a cuppa and also makes a fantastic energy-boosting snack for hikes and bike rides. It's super filling, so be sure to cut those squares a modest size!
50ml/ ¼ cup neutral-flavoured oil (I use organic rapeseed (canola) oil)
100g/ ½ cup unrefined ('golden') caster sugar or coconut sugar
2TBSPDemerara or turbinado sugar
Instructions
Crumble the bread into a large mixing bowl. Pour in the milk and continue crumbling the bread until it has completely broken down. Stir in the mixed spice, cinnamon and dried fruits. Set aside for 30 minutes.
Preheat the oven to 180C (160C fan) / 350F. Grease and line a 20cm / 8 inch square baking tin with non-stick baking paper. Leave some paper overhanging the edges for easy removal.
Add the citrus zest, oil and sugar to the mixing bowl. Stir until thoroughly combined, then tip into the prepared tin. Press down and level with a spatula. Sprinkle the Demerara sugar evenly on top. Bake for 1½ hours, or until a skewer inserted through the middle comes out clean. Leave to cool completely, then remove from the tin and slice.
Stored in an airtight container in the fridge, the bread pudding will keep for a week. It also freezes well.
If you make this Old Fashioned English Bread Pudding, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here:Instagram, Facebook, Pinterest.
I originally posted our Pecan-Topped Banana Bread on the blog way back in 2015 and, to this day, it remains our family’s favourite banana bread recipe! It has a beautiful soft texture (definitely more cake-like than bread!) and cinnamon-spiced flavour. I especially love the pecan topping which adds a tasty crunch to every mouthful.
Five years old, this web page was in desperate need of a makeover, so I’ve spent this afternoon giving it some love, brightening up the photos and adding a printable recipe insert.
For those of you that have a copy of the Bit of the Good Stuff Cookbook, this recipe can also be found on p159… it was definitely one I had to include in the book!
For banana bread, you want to use over ripe bananas – the blacker the better – so if you’ve got some bananas languishing in the fruit bowl, this is the perfect way to use them up!
In the centre of the loaf, I’ve added some chopped dates for a touch of caramel-like sweetness. If you wish, you could sub some of the dates for chopped nuts instead. Pecans or walnuts work especially well!
Though I’ve given this loaf the traditional name of ‘banana bread’, it’s so sweet and moist that it’s definitely more cake-like than bread. I find it makes a lovely afternoon ‘pick me up’ with a cuppa. Kids love it too and it makes a great after-school treat.
58ml/ ¼ cup organic rapeseed (canola) oil (or any other neutral flavoured oil)
80g/ ⅓ cup golden caster sugar or coconut sugar
1½tspvanilla extract
210g/ 1½ cups fine wholemeal (whole wheat pastry) flour or chapatti flour
1½tspbaking powder
½tspbicarbonate of soda (baking soda)
3tspground cinnamon
¼tspsalt
90g/ ½ cup pitted dateschopped
45g/ ⅓ cup pecanschopped
Instructions
Preheat the oven to 180C (160C fan) / 350F. Grease and line a 2lb loaf tin with non-stick baking paper or use a non-stick loaf liner.
Place the sliced banana, oil, sugar and vanilla extract in a food processor and whiz until smooth (alternatively use a bowl and hand blender).
Sift the flour, baking powder, bicarbonate of soda, cinnamon and salt into a large mixing bowl. Tip any remaining wheatgerm from the sieve into the bowl. Stir to combine. Make a well in the middle and pour in the banana mixture. Gently stir until thoroughly combined. Stir in the dates. Tip the mixture into the prepared tin and level with the back of a spoon. Sprinkle the pecans on top and lightly press them into the batter.
Bake for 55 minutes, or until a skewer inserted through the middle comes out clean. Leave in the tin for at least 30 minutes, then transfer to a wire rack until completely cooled.
Stored in an airtight container, the loaf will keep for five days in the fridge. It also freezes well.
If you make this Pecan-Topped Banana Bread (or any other recipes on our blog), I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
In today’s post, I’m sharing a twist on our original Vegan Spanish Potato Omelette (‘Tortilla de Patatas’). A new favourite of ours, this version features roasted red pepper and sun-dried tomato. It is so flavourful and eye catching. I love those pops of vibrant colour running through the omelette!
For lunch, we love to serve it with salad or use it as a sandwich filling. We were introduced to the ‘Tortilla Sandwich’ in Seville last Summer and it is unbelievably good! I highly recommend giving it a try if you haven’t had one before.
As a main meal, we’ve been enjoying it with mixed salad, roasted veggies and vegan coleslaw. Tasty and so colourful too!
And when we’re out of ‘lockdown’, this omelette is going to be perfect for summer picnics, buffets and tapas parties.
It’s equally delicious served hot and cold.
Since this omelette is vegan, of course it doesn’t contain any eggs. How do we make omelette without eggs you may ask? Well the secret ingredients are silken tofu and chickpea flour. The combination of these two, for me, makes the perfect consistency for an egg-free omelette. If you’d like to add some ‘eggy’ flavour, a pinch or two of kala namak (black salt) will do the trick.
If you haven’t made vegan Spanish omelette before, rest assured that it is easy to make. I’ve made this one even easier by giving the option of baking it in the oven rather than cooking it on the stove. Once the batter is prepared, you can simply pop it in the oven, set the timer for half an hour then walk away.
Traditionally, Spanish Omelette is quite heavy on the oil so, to make this one a bit lighter, I first boil the potatoes until they are just soft. I then pan fry them with the onion and garlic in a little extra virgin olive oil and salt to enhance their flavour.
Since I posted the original vegan Spanish omelette recipe back in February 2019, it’s become a firm favourite with our lovely readers, and I’ve absolutely loved seeing all the photos you’ve been sharing on social media! It was these photos and your lovely feedback that inspired me to experiment with new veggie and flavour combinations. I can’t wait to see your pictures of this one!
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Vegan Spanish Potato Omelette with Roasted Red Pepper and Sun-Dried Tomato
This vegan Spanish omelette is easy to make and equally delicious served hot and cold. As a main meal, my family loves to serve it with colourful mixed salad and roasted veggies. For lunch, it’s great served on its own, or sliced into a sandwich. It’s also perfect for serving at picnics, buffets and tapas parties.
400g/ 14 oz waxy potatoes e.g. charlotte, maris peer or salad potatoes (no need to peel)
1½TBSPextra virgin olive oildivided
1large brown oniondiced
2 tspgarlicminced
½tspsalt
60ml/ ¼ cup plant milk(I used soya milk)
300g/ 10½ oz silken tofudrained
2tspDijon mustard
45g/ ⅓ cup gram flour (aka chickpea flour, besan flour)
2TBSPnutritional yeast flakes
2TBSPcornflour (cornstarch)
¼tspground turmeric
¼tspblack salt ('kala namak') optional – adds an ‘eggy’ flavour
2roasted red pepperssliced (I used peppers from a jar, fully drained)
8sun-dried tomatoes in oildrained and sliced
vegetable oil for greasing the pan
Instructions
Prepare a pan of boiling water.
Cut the potatoes into halves or quarters, then into 0.5cm / ⅕ inch slices. Boil the potatoes for 10 minutes or until tender, then drain using a colander.
Meanwhile, heat ½ TBSP extra virgin olive oil in a large non-stick frying pan (skillet) on medium-low heat and cook the onion, stirring now and then.
Prepare the batter: place the milk, silken tofu, mustard, gram flour, nutritional yeast, cornflour, turmeric and black salt (if using) in a large mixing bowl and blend smooth using a hand blender.
When the potatoes are tender, tip them into the frying pan with the onion. Add 1 TBSP extra virgin olive oil, 2 tsp minced garlic and ½ tsp salt. Continue cooking for a couple of minutes on medium heat, stirring regularly until the potatoes are fully coated in the oil and salt. (They should start to turn a light yellow colour). Taste test and add a touch more salt or oil, if needed.
Add the contents of the frying pan, roasted red pepper and sun-dried tomato slices to the batter in the mixing bowl and stir through.
To Pan-Fry the Omelette:
Coat the bottom of a clean, non-stick oven-safe frying pan (skillet) with oil and heat on medium heat. (I use a rapeseed/canola oil spray as I find it less sticky than olive oil). Tip the omelette mixture into the pan and use a silicone spatula to distribute it evenly; smooth the top and neaten the edges. Cook for 15 minutes on medium-low heat, or until the edges start to firm up.
Towards the end of the cooking time, preheat the grill (broiler). Place the frying pan under the grill (with the handle sticking out) until the omelette is lightly browned (about 3 minutes). Keep a watch on it as it can burn quickly. Using an oven glove, remove the pan from the grill. Leave to rest for at least 10 minutes (it will firm up as it cools), then loosen with a slotted turner and transfer onto a chopping board.
To Oven-Bake the Omelette:
Pre-heat the oven to 200C (180C fan). Grease the sides of a 22cm / 9” loose-bottom flan tin and line the bottom with non-stick baking paper. Add the omelette mixture and press it down using a silicone spatula. Cook for 30 minutes, or until the tortilla is firm to the touch and a skewer inserted through the middle comes out clean. Leave to rest for at least ten minutes (it will firm up as it cools), then gently run a knife round the outer edge and transfer the omelette to a chopping board.
Notes
Stored in an airtight container in the fridge, the omelette will keep for up to five days. It can be eaten cold, straight from the fridge. Alternatively, to re-heat, I squirt a couple of sprays of rapeseed (canola) oil in a frying pan and cook the omelette slices on medium heat, turning regularly until warmed through.Recipe adapted from Bit of the Good Stuff’s Vegan Spanish Potato Omelette – Tortilla de Patatas
If you make this Vegan Spanish Potato Omelette, I’d love to hear your feedback and any suggestions for adaptations! Tag your photos with #bitofthegoodstuff on social media – I always love to see your creations! You can also connect with me on my social media channels here: Instagram, Facebook, Pinterest.
