INGREDIENTS:
- 600g waxy potatoes e.g. charlotte, maris peer or salad potatoes
- 1½ TBSP extra virgin olive oil
- 1 large onion diced
- ½ tsp salt
- 60 ml soya milk
- 300g silken tofu drained
- 1 tsp Dijon mustard
- 45g 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 vegetable oil – for greasing the pan
METHOD:
- 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.
- Cut the potatoes into halves or quarters, then into 0.5cm / 1/5 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 onions, 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 (alternatively use a jug blender).
- When the potatoes are tender, tip them into the frying pan with the onion. Add 1 TBSP extra virgin olive oil 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. Taste test and add a touch more salt or oil, if needed.
- Add the potatoes and onions to the batter and stir through.
- Tip the mixture into the prepared tin 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 10 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.
- Stored in an airtight container in the fridge, the omelette will keep for up to five days.
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