Vegan Spanish omelette or tortilla española

INGREDIENTS (4 portions):

Tortilla ingredients:

• 250g small dense potatoes (e.g. Jersey Royal or salad potatoes)
• 1/2 cup polenta (the quick cook one that only takes up to 5 minutes)
• 1/4 cup chickpea flour
• 200g tofu (any tofu, if you use silken tofu then you will have to leave it on the hob for a bit longer so it gets a thicker consistency)
• 1 1/2 cups of water
• 1 tsp salt
• 1/4 tsp kala namak salt (if you don’t have it, just add another 1/4 tsp of normal salt)
• 1 tsp garlic powder
• 1/4 tsp turmeric powder
• 2 tbsp nutritional yeast

Other ingredients:

• 1 leek
• 6 medium sized mushrooms
• Bit of garlic, salt and pepper
• Garlic powder/granules
• Extra virgin olive oil
• Some black pepper

METHOD:

Thinly slice 250g potatoes (5mm thick) and boil.

Preheat the oven to 200C.

To a blender add all other tortilla ingredients and blend well until you get a very smooth mixture. Pour the mixture into a pan and bring to boil while constantly stirring. Once it reaches boiling point, turn the heat down to medium heat and cook for another 5 minutes, then take it off the heat and put aside. When done it should have a thick consistency, not runny.

In the meantime finely chop 1 leek and 6 medium sized mushrooms of your choice (i used brown closed cup ones). Sauté them in a pan with a dash of salt and garlic and a bit of oil until they soften. When done add this mix to the tortilla mix and combine well with roughly 100g of the sliced boiled potatoes.

Pour the mixture into a shallow baking dish (I used a silicone one, but you could use a non-stick spring form as well) and spread evenly. Place the rest of the potatoes on top so they cover the whole dish. Sprinkle some extra virgin olive oil, bit of salt and pepper on top and put in the oven for 30 - 45 minutes at 200C.

Serve with some fresh green salad (my favourite is lambs lettuce, simply add a dash of salt, apple cider vinegar and some extra virgin olive oil). Enjoy!