Potato tortilla, vegan recipe without eggs

The potato tortilla is originally from Spain but in reality similar preparations are found almost everywhere, even in Italy. It is basically a large potato omelette (I hate the Spanish for the oversimplification).

However, this version is egg-free and lactose-free, suitable for those who follow a vegan and vegetarian diet.

Ingredients for 4 portions:

• 600g of potatoes
• 1 and a half tablespoon of EVO oil
• 1 large chopped onion
• 2 teaspoons of minced garlic
• 1/2 teaspoon salt
• 60ml of vegetable milk (neutral soy type and unsweetened)
• 300g of soft tofu
• 1 teaspoon mustard
• 45g of chickpea flour
• 2 tablespoons nutritional yeast
• 2 tablespoons of corn starch
• 1 turmeric tip
• A pinch of black salt* (makes the taste more like that of eggs)
• Spray cooking oil

Preparation

1. Preheat the oven to 180° and spray a 22cm diameter cake tin with oil before lining it with baking paper.
2. Prepare a large pot of water and bring it to a boil.
3. Cut the potatoes (if you want to peel them, I don't) and cut them and cut them in half or in quarters and then in rounds about half a cm thick. Cook them for about 10 minutes (they must soften) and then drain them with a strainer.
4. Heat 1/2 tablespoon of EVO oil in a large non-stick pan and cook the onions over medium heat, stirring constantly. They must become translucent and soft.
5. Put the milk, tofu (drain the excess water, please), mustard, chickpea flour, nutritional yeast, cornstarch, turmeric and black salt in a large bowl and whisk everything together with a hand mixer or stick blender.
6. Put the potato slices in the pan with the onion, add a tablespoon of EVO oil, the garlic and 1/2 teaspoon of salt. Cook for a few minutes over medium heat, stirring constantly the potatoes so that the oil and salt are distributed throughout.  When the potatoes start to have a light golden crust, turn off.
7. Pour the contents of the pan into the batter and mix well.
8. Pour the mixture into the pan and level it well with a spatula. Bake for about 30 minutes (check with a toothpick, when cooked it will come out clean). Let it cool for about ten minutes before cutting it (it will solidify a little and will not fall apart when cut).

If you have leftovers, you can keep them in the refrigerator in an airtight container for about 4 days.