Vegan recipe

Spanish Tortilla

Prep 10 mins
Cook 30 mins
Serves 4

This smoked paprika and shared sweet corn frittata is Lucy & Lentils’ take on a Spanish Tortilla. Traditionally made with potatoes and eggs, we’ve made a vegan version using sweet potato and tofu. Perfect for breakfast, lunch or dinner, it’s a cracking recipe to have up your sleeve.

Tofu Block Find out more

Ingredients

Tofu mix
1 block of extra firm organic tofu
1 tbsp cornflour
1 tsp smoked paprika
large pinch salt & pepper
1 tbsp nutritional yeast (or swap for 3/4 tsp black salt)

Omelette filling
1 red pepper, finely diced
1 red onion, finely diced
1 medium sweet potato, diced into 2cm cubes, or 1cm thin medallions
3 cloves garlic
1 tsp smoked paprika
pinch salt

Garnish
4 padron peppers, charred
1 lime, quartered
2 tbsp sweet corn
1 tbsp harissa drizzled on top

Method

  1. Preheat the oven to 180ºC
  2. Finely dice the red onion, sweet potato and red pepper then fry in a drizzle of olive oil for around 5 minutes
  3. Add the minced garlic cloves and fry for a further 1 minute before adding the smoked paprika and generous pinch of salt
    Stir through for a few minutes then take off the heat and set aside
  4. To make the tofu mix, simply drain the water from the tofu and add into a food processor along with all of the other ingredients and blitz until smooth. Add a splash of plant based milk or water if the texture is a little thick (it should look like smooth hummus)
  5. Place the veggies back on the heat in the frying pan then add the tofu mix then place in the preheated oven to bake for around 20 minutes
  6. Once beautifully golden on top, take out of the oven and garnish with the charred padron peppers, sweet corn and fresh lime slices

Chef's tip

Top tip, use a non stick, deep oven- proof frying pan