Vegan Spanish Potato Tortilla (Tortilla de Patatas)

Growing up, one of my mother's best friends was a woman who had moved to California from Spain in her adulthood. Full of energy and warmth, she often visited our house 'just because' sometime during the weekend to bring my mother flowers or homegrown vegetables and fruits from her garden. One time, shortly after my father passed away, she came to the house and immediately started making us all breakfast. I remember waking up to the smell of the kitchen and the sound of someone whipping up quite a big meal. By the time I got downstairs, she had already made several plates of 'tortilla de patatas', a Spanish omelet made with sliced potatoes that can best be compared to the Italian fritata. Ever since, I've been a little bit in love with tortilla española, and thankfully, I've been able to find a wonderful recipe from Keepin' It Kind that recreates the same home-cooked magic of the original. Try this out the next time you want a quick and delicious breakfast that is guaranteed to fill you and your family up well! ------------------------------------------------------------------------ Vegan Tortilla Española (Tortilla de Patatas) 2 tablespoons + 1 tablespoon olive oil, separated 4 - 5 medium red potatoes, peeled and diced 1/2 onion, chopped small 6 ounces of extra-firm tofu (1/2 of a normal block) 1 1/2 cups flour 1 1/2 cups non-dairy milk, plain 1 1/2 teaspoons black salt (or regular salt) 1 teaspoon garlic powder 3/4 teaspoon mustard powder 1/2 teaspoon turmeric 1/4 teaspoon onion powder olive oil spray 1. Preheat the oven to 400. Heat 1 tablespoon of olive oil in a large, oven-safe frying pan or over medium heat for one minute. Add the onion and saute until translucent. 2. Add the diced potato, mix and cover with a lid. Cook for about 10 minutes, stirring occasionally to prevent sticking. If it does stick, add some water or vegetable broth to deglaze the pan and turn the heat down. Once the potatoes can be pierced easily with a fork, remove from heat. 3. While the potatoes are cooking, make the batter. Gently squeeze the block of tofu over the sink to release extra water. In a blender, combine the tofu, flour, milk, salt, and spices. Blend until smooth. Pour into a bowl. 4. Once the potatoes have been cooked, add them to the batter and combine well. Carefully wipe the frying pan down with a paper towel, removing any food remnants. Generously spray it with olive oil spray. Pour the mixture into the pan and heat on the stove over medium heat. If it begins to have big bubbles in the middle, reduce the heat. Let cook until the edges have begun to set, about 7-10 minutes. Transfer to the oven and let cook for 15 minutes, until fully set. A toothpick inserted into the center should come out clean. Remove from oven and let cool on a rack for about 5 minutes. 5. Once it has had time to cool, run a knife around the edge to loosen the tortilla from the pan. Place a large plate over the pan and very carefully, holding the plate to the pan, flip the pan over and let the tortilla transfer to the plate. You can use another plate to flip it back over if you want the smoother (prettier) side up, but that's up to you. Slice and serve. Enjoy!

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