MUSHROOM, RED PEPPER & HERB...Spanish Tortilla.
I have an ongoing 'to try' list. A crystal ball of flavours I am destined to devour. One recipe that's been hounding me is frittata. I had recently discovered a great recipe by Fat Free Vegan for vegan-zucchini-frittata that looked drool worthy. But I had a problem....visions of my mum's Spanish omelet (not vegan) kept flashing in my mind and, though it was a a memory from when I was a wee 15yr old lassie, I could taste it. But I decided to ignore it and follow the recipe in front of me from FF Vegan. WRONG! I found myself hunting for VEGAN SPANISH TORTILLA with my trusty friend Google. I could veganize this old family favourite....right?! I watched a movie online of a woman and a little girl whipping up a vegan mayo & a Spanish tortilla on YouTube, but she was using BUCKETS of oil and it totally freaked me out. DILEMMA! I wanted it to be light and clean, and chickpea flour can taste a bit 'powdery', so I didn't want to use the frittata recipe. So, I did what I usually do...I winged it. I took elements of Fat Free Vegan & Carol & Wenshu and of course my dear 'ole ma and created my own.
I am going to be a bit un-English and blow my own trumpet and announce...'it was really ruddy good'.
At the time, it seemed a bit complicated but I am sure it will be breezy next time, now I know what I am doing. I even wrote it down, just so I could share it with you. Aren't I studious?!
This recipe will SERVE 2.
175g firm silken tofu
5 tbs besan (chickpea) flour
3/4 - 1 cup water (aim for a consistency like thick pancake batter)
1 large potato (didn't weigh it but think size of an adult fist)
1 med onion
1 red pepper
5 chestnut mushrooms (or any full flavoured type)
1 tbs apple cider vinegar
1 tsp lemon juice
1 tbs vegan cheese *optional* I used Parmesan
1 tsp mixed herbs
1 tsp oregano
3 sprigs of rosemary
1 tsp of tumeric (for colour)
salt & pepper
You could make all this in a fry pan but I wanted EASY and low fat.
Chop potatoes and onions 1 inch sq and put into a roasting roasting tray. Cover with 2 tbs a good olive oil and mix in. Drop in the rosemary too. Roast for 20-25mins or until golden. At the same time, in another tray, pop the red pepper in whole..it doesn't need oiling. Remove from oven when blackened slightly. Leave to cool then remove the skin and carefully pull out the centre. Chop and leave aside.
Whilst you've got that all going on you can fry the mushrooms in a little oil. Leave in the pan.
For the batter;
In a mixing bowl add the flour and water, apple cider vinegar, lemon juice, & herbs and seasonings (salt & pepper 1 tsp of each...I added more pepper as I like it with a kick) give it a whisk until all lumps are removed. Add in the tofu and whisk again.
Spray your fry pan with oil. Add your roasted vegetables along with the rosemary. Arrange them evenly in the pan and then pour over the batter. Have the heat on med to high and use a spatula to form the tortilla and lift from the edges of the pan. Keep jiggling the pan to free the tortilla. Use a plate to turn the tortilla and slip it back in to the pan. I had to do this twice to ensure it was cooked through. A frying slice used to gently push down the tortilla and bring any raw batter to the surface. It took about 15 minutes to cook through. Wiggle it onto a serving dish, click your castanets and stamp a triumphant foot.