Vegan Tortilla with ‘Chorizo’ Topping

Tortilla, also known as Spanish omelette, is a tasty Spanish dish. This vegan version is packed full of flavour and makes the perfect picnic treat. Serve with leafy greens and mayo or a drizzle of your favourite dressing.

Easy recipeEasy Gluten free Wheat freeCheap as chickpeas
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Preparation time

10 min

Cook time

40 min

Total time

50

Cuisine

Mediterranean

Meal

  • mains
  • lunches

Servings

8

Ingredients

Batter

  • 220g/1¾ cups gram flour, sieved
  • 550ml/2⅓ cups unsweetened plant milk
  • 2 tbsp olive oil
  • 3 tbsp nutritional yeast
  • 1 tsp turmeric
  • ½ tsp cayenne pepper (optional)
  • 2 tsp English or Dijon mustard
  • 1 tbsp garlic powder
  • 1 tsp salt (ideally Kala Namak/black salt)
  • ½ tsp freshly ground black pepper (optional)
  • 1 tsp baking powder

Filling

  • 1 red pepper, deseeded and sliced
  • 3 spring onions, trimmed and sliced diagonally
  • 1 tsp smoked paprika
  • 150g/1 cup frozen peas
  • 2 large handfuls spinach
  • 10 sundried tomatoes (in oil), diced
  • Handful mint leaves, finely chopped
  • Zest (finely chopped) and juice of half a lemon
  • Salt and pepper

Topping (optional)

  • 100g/3.5 oz vegan chorizo, vegan lardons/bacon bits or vegan bacon, finely chopped
  • 1 clove garlic, thinly sliced
  • 2 tbsp red wine vinegar
  • 1 tbsp syrup (eg maple or agave)

Optional serving suggestions: a sprinkling of vegan Parmesan or feta, fresh dill, green salad, olives, vegan mayo, a drizzle of balsamic glaze

Instructions

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.

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