Vegan Tortilla with ‘Chorizo’ Topping

Batter

1. In a large bowl, whisk the gram flour and plant milk then cover with a tea towel and set aside (ideally for minimum of one hour).
2. Stir through all of the other ingredients, apart from the baking powder – set aside until needed.

Filling

1. Preheat the oven to 180°C/350°F/Gas Mark 4.
2. Using an ovenproof frying pan, fry the red peppers in a little olive oil for a few minutes.
3. Add the spring onions and heat for a further 5 minutes.
4. Stir through the spinach and frozen peas until the spinach has wilted then remove from the heat.
5. Add the sundried tomatoes, mint, lemon juice and zest and a sprinkling of salt and pepper.
6. Whisk the baking powder into the batter mix then pour the batter over the filling ingredients, making sure everything is evenly spread.
7. Place the ovenproof frying pan into the oven and bake for 20-30 minutes or until lightly golden. Check after 20 minutes and see if it’s cooked/golden.

Topping (optional)

1. While the frittata is baking, fry the vegan chorizo or lardons in a little olive oil for a few minutes until golden.
2. Add the garlic and fry for a further minute.
3. Pour in the vinegar and syrup then heat for a further minute before removing from the heat.
4. Spoon over the frittata once ready.