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.
Ingredients
- 400 g / 14 oz waxy potatoes e.g. charlotte, maris peer or salad potatoes (no need to peel)
- 1½ TBSP extra virgin olive oil divided
- 1 large brown onion diced
- 2 tsp garlic minced
- ½ tsp salt
- 60 ml / ¼ cup plant milk (I used soya milk)
- 300 g / 10½ oz silken tofu drained
- 2 tsp Dijon mustard
- 45 g / ⅓ cup gram flour (aka chickpea flour, besan flour)
- 2 TBSP nutritional yeast flakes
- 2 TBSP cornflour (cornstarch)
- ¼ tsp ground turmeric
- ¼ tsp black salt ('kala namak') optional – adds an ‘eggy’ flavour
- 2 roasted red peppers sliced (I used peppers from a jar, fully drained)
- 8 sun-dried tomatoes in oil drained 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
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