Tortilla De Patatas

SERVES 2PREP COOK

batter

1block

silken tofu

¼cup

soy milk

cup

chickpea flour

2tablespoons

nutritional yeast

2tablespoons

corn startch

¼teaspoon

turmeric powder

¼teaspoon

black salt

1teaspoon

Dijon mustard

  1. In a high-speed blender, process all ingredients until smooth. Alternatively, use a stick blender with a container.

omelette

2.5cups

red potatoes, cut into medium cubes

1.5tablespoons

olive oil

1large

onion, diced

¾teaspoon

sea salt

vegetable oil

  1. In a pot of boiling water, cook red potatoes until tender. Drain.

  2. Preheat oven to 200℃ / 390℉.

  3. In a pan over low-medium heat, cook onion in half tablespoon of olive oil until soft and transparent.

  4. Add red potatoes, sea salt, and remaining olive oil. Stir to coat well until lightly golden.

  5. Stir in the batter with the ingredients.

  6. Grease an 8" oven-proof pan and line with parchment paper.

  7. Pour the mixture in and press down with spatula until flat. Bake until a skewer inserted into the center comes out clean (30m). Remove from oven.

  8. Let it rest for 10m to firm up.

  1. Cut omelette into four portions. Serve each person with a plate, starting with one portion of omelette each.