The spanish tortilla
Most people know the “Tortilla Española” more as a party recipe. With this idea of the month we want to draw you out into the sunshine and nature! A potato tortilla is perfect to enjoy together. What’s special? If you have a fireproof pan, you can easily put your tortilla together with the pan in the oven. This saves you washing up. Enjoy it!
Ingredients for 2 portions
For the potato tortilla:
400 g waxy potatoes
300 g tofu – pour off the remaining liquid
1 red pepper (approx. 220 g) – seed and cut into 1 cm cubes
150 g mushrooms – cut into slices
Liquid ingredients and spices:
50 ml oat drink or similar.
4 tablespoons peanut oil
15 g egg substitute
15 g potato starch
½ TL paprika powder
½ TL Turmeric
½ TL sulfur salt (organic food store, health food store, online shop)
1 pinch of chilli flakes
1 Msp. nutmeg
3 tbsp finely chopped parsley
Preparation time approx. 20 minutes, cooking time approx. 40 minutes
First prepare the potatoes in their skin in a saucepan, salt lightly and cook for approx. 15 minutes (the core may still be slightly raw). Then drain, quench briefly and let steam.
In the meantime, prepare the mushrooms and peppers. Then heat 2 tablespoons of peanut oil in a coated pan and fry both for about 3 minutes.
Meanwhile mix the potato starch with the vegetable drink in a bowl. Add the silk tofu, egg substitute, turmeric, paprika powder, chilli flakes, sulphur salt, nutmeg and 2 tablespoons parsley, stir in with a whisk and season with salt and pepper.
Remove the vegetables from the pan, put them on a plate and set aside. The pan is still used for the potatoes.
Preheat the oven to 180 °C top / bottom heat and line a refractory round dish (Ø 16 – 18 cm) with a slightly moistened baking paper.
Peel the potatoes and cut them into 4 mm slices. Heat the pan again and fry the potatoes in the remaining peanut oil for about 3 minutes. Then return the vegetables to the pan and season with salt and pepper.
Add the potato and vegetable mixture to the silk tofu mixture and mix carefully. Then pour the mixture into the ovenproof dish and bake in the oven for 15 – 20 minutes.
Serve sprinkled with parsley.
Nutritional values per serving
Calories: 304 kcal
Carbohydrates: 42 g
protein: 8 g
fat: 5 g