Spanish breakfast

I have a Saturday routine. I get up kind of early, for being a Saturday; start my day with almost free yoga, followed by a completely free bottle of otherwise way to expensive juice. Then on my way home I stop by the farmer's market where I always buy too many gorgeous vegetables. Once back home, my roommate and I usually put some effort into making a breakfast worthy of a Saturday in time for when my other roommate wakes up at about 11 or 12. Today that effort resulted in (among other things) a Spanish tortilla!

A Spanish tortilla is usually consists of layers of potato baked with an egg custard. If you substitute the egg for tofu custard you have a wonderfully filling and delicious breakfast. The great thing about it is that you can add pretty much anything to the recipe to make it yours. Add other spices or herbs, use different kinds of potatoes, or why not mix in some other veggies, such as mushrooms, spinach or peppers with the potatoes? This is a quite simple version, but if you’re in a creative mood, let your imagination roam freely!

The tortilla does take a bit of time, this I will confess. This does not mean that it is a lot of work though, only that it has to bake for a while in the oven. This is why it's so perfect for lazy weekend morning. It would also be great for lunch or dinner. Serve it with hot sauce or salsa, some fried mushrooms, collard greens or a nice salad. 


PS. The tofu custard would probably work great in a pie, although I haven't tried this yet! I will soon, but if you do before me, let me know!

For 3 hungry eaters

1 small onion

2 cloves of garlic

Fresh chili to taste

450 g potatoes (skin on if it's not too thick)

1-2 tsp dried thyme

1 tsp dried rosemary

200 g silken tofu

2 tsp Dijon mustard

1 tsp baking powder

4 tbsp vegan milk (or water)

2 tbsp chickpea flour (optional, if not used, reduce milk to 2 tbsp)

1 tsp turmeric

1 tbsp nutritional yeast (optional)

1 dl good breadcrumbs (optional)

Olive oil

Salt 

Pepper

Heat the oven to 175 degrees Celsius. Start by chopping the onions in your favorite fashion. Mince one of the cloves of garlic as well as the chili. Heat a small cast-iron skillet (about 20 cm in diameter and 5 cm deep) to low heat and add a lug of olive oil. Add onion, garlic and chili together with ½ tsp salt and sauté gently until the onion starts to caramelize, about 10 minutes.

Meanwhile, slice the potatoes in about 3 mm slices. Leave the skin on if it's not to thick. When the onion is done, remove it from the skillet and add a lug of oil. Layer sliced potatoes, herbs and onion in the pan and drizzle some oil over the top. Pop the pan in the oven and bake until potatoes are soft, about 30-40 minutes. 

While the potatoes are roasting, mix the tofu, flour, milk, Dijon, second garlic clove, baking powder and turmeric in a blender until smooth. Taste for salt and pepper. If you're using the chickpea flour, it might taste a bit strange, but don't worry, this will go away once it's baked. 

When the potatoes are done, pour the tofu mixture over them and gently stir to mix it all up. Sprinkle the top with nutritional yeast and breadcrumbs and put back into the oven to bake for about 30-40 minutes. It is done when a knife can be inserted in the center and comes out clean.

Serve warm with salsa or hot sauce and some veggies. Enjoy your breakfast!