You might have to forgive me for throwing several recipes at you over the next few days. I’ve got a stack of them lined up waiting to be posted and in my kitchen I’m churning out more than I can keep up with posting. Also, if I want to participate in Vegan MoFo I’d like to get most of them out to you before it begins in September.
On that note, I haven’t decided if I’m going to take part in Vegan MoFo this year. For those of you who don’t know, the idea of Vegan MoFo (Month of Food) is for bloggers to write as much as they can about vegan food over the designated month. Bloggers usually take on a theme for the period and write posts accordingly. There aren’t strict guidelines for how often to write, but the idea is to shoot for every weekday, or about 20 times in the month.
As I’ll be moving into my new flat in September AND starting my Masters course at the end of the month I don’t know if it’s going to be possible to blog that frequently…so we’ll see. Is there a theme you’d like me to tackle?
After being reminded of how much I like tofu omelettes when I made my pesto, ricotta + cherry tomato filled ones a while back, I thought I’d try out another variation- frittata! I haven’t quite worked out the difference between frittata and Spanish omelette yet (I think Spanish omelette might just have potatoes and onions along with the egg base, whereas frittata can have other ingredients too? ) but just like with my decision to name my “Summer” rolls, I decided on frittata to avoid the negative associations I have with “Spanish omelette”…
On a Spanish exchange I went on when I was 15, not an overly fun experience in any case, my exchange’s mother kindly packed me a lunch to take on one of our day-trips. I was greeted by a Spanish omelette sandwich: a thick wedge of potato omelette between 2 slices of white bread. Now that might sound delicious to some of you but to the fussy teenager that I was then, who also hated eggs, it was a pretty nasty sight. Needless to say it got tossed in favour of an ice cream…!
I’ve used a similar silken tofu base to my omelette for this recipe, easy enough to whizz up in a blender, then combined it with some sweet roasted vegetables and diced new potatoes for some substance, cooked it in a skillet on the stove top and finished it off under the broiler. A lovely light meal for 2-3, and very quick if you happen to have any leftover roasted veg on hand.
Roast Vegetable Frittata:
(Adapted from Chef Chloe)
Roast Vegetables:
1/2 Yellow, chopped
1/2 Red Pepper, chopped
1/2 Red Onion, Sliced into fairly thin wedges
1/2 T Olive Oil
Frittata Base:
200g Silken Tofu
1/2 T Olive Oil
3T Arrowroot (or other starch)
1/2t Black salt (or sea salt if unavailable)
Pepper
1/8t Turmeric
1/2t Onion powder
1/2t Garlic powder
Handful of cooked new potatoes, halved or cut into slices approx 1cm thick.
2T Chopped parsley for garnish
Preheat oven to 350C.
If you haven’t already, steam or boil your new potatoes.
Place vegetables in a roasting dish, drizzle with olive oil and season with salt and pepper. Roast for approx 20 minutes, until soft.
Meanwhile blend all the ingredients for the frittata base in a blender. (I used my Tribest personal blender which is ideal for small amounts. If you don’t have something similar I’d suggest using an immersion blender rather than a full-size blender or it might be difficult to get all the mix out of the bottom. )
Heat a 9” oven-proof skillet over medium heat. Add a touch more olive oil and toss in the potatoes to crisp up the edges for a couple of minutes and to grease the pan. Add the roast vegetables to the skillet too and finally the frittata base mixture from the blender. Quickly mix with the vegetables before it starts to set, and, using a spatula spread out the mixture evenly in the skillet. Turn down heat to medium-low and let cook, undisturbed for 15 minutes.
Preheat the broiler.
At this point the frittata should look set on the top, if not continue to cook for a few more minutes. Place skillet under the broiler for 3-5 minutes to brown up. Keep an eye on it so it doesn’t burn!
Garnish with fresh parsley and serve.
Serves 2-3
Looking at these pictures from a few weeks ago reminded me of the silly game we played during dinner- spot the garden bean! At that time only a few of our green beans were ready to pick so I combined them with some we had bought. Now, it’s a different story all together- I just picked 1/2kg (over a lb) this morning!
Frittata or Spanish omelette, which sounds more appealing to you?
Are you taking part in Vegan MoFo this September? You don’t have to be vegan, just only post vegan food!
Oh no! I always hated eggs too, but the Spanish tortilla is delicious. And wedged between soft white bread in a sandwich by your own temporary Spanish mom - lucky! (Hmm- lunch box idea?) I would say the difference between the tortilla and the frittata is that the Spanish version is thicker (and like you said, traditionally crammed full of potatoes - really almost a potato cake held together by egg). But your version sounds perfect - I love a good tofu omelette!
Blergh! I admit the Mum was lovely and I felt a little bad throwing it away. But of course I didn’t tell her, and I remember the ice cream I had for lunch instead being pretty darn good! Thanks for the info r.e frittata vs.Spanish omelette too.
This looks delicious! 😀
i know how you feel about vegan mofo. i’ve done it the last two years and it’s quite a bit of work to do 20 posts in one month. i don’t think i’ll have the time this year to participate unfortunately :/ this frittata looks delicious! i’ve never had a frittata before and everytime i see one i feel like i’m missing out! i love the roasted veggies in this one 😉
Yeh I don’t think it’s going to be possible unfortunately, but there’s always next year! I’ll still keep up regular posting though just not everyday or following a theme.
You should definitely try a vegan frittata- silken tofu works magically
I think I’ve made a Spanish tortilla once, and I did enjoy it. I’m not a huge fan of eggs most of the time, but they are good in some things. I am intrigued by the idea of a tofu omelet or frittata, and from your description, I think I’d call it a frittata. Seems like this would be nice with other roasted veggies, too (my favorite is rutabaga, followed by Brussels sprouts). Adding roasted rutabaga would remind me of the tortilla again.
Glad you like the look of it, and rutabaga (or swede as we call it here!) would be great. I love all kinds of vegetables roasted
You can totally do Vegan MoFo! Posts don’t need to be long or complicated they can be as simple as a picture, a food memory or a little video tour of your kitchen. You can even take part just using Instagram this year if that’d be more manageable.
I can’t wait for VeganMofo either! I will be documenting on vegan eats in Buenos Aires! And good luck with the new flat in September and the Masters! What will you be studying? Your vegan roasted vegetable frittata looks so beautiful. I can’t make a perfect vegan frittata (I’ve tried VEGG, but the frittata wasn’t what I’ve wanted). I think the Spanish omelette sounds more appealing since I’m staying in Spain for awhile.
Every year I say I’m going to take part in Vegan Mofo! One day… I love Vegan Brunch, it’s such a good cookbook - and the quiche and waffle recipes.
Yeh, still unsure about Vegan MoFo. I can’t believe I don’t have a copy of Vegan Brunch. I’ve seen lots of creations from it and everything sounds great, and so creative.
You have to get it! It’s a brilliant cookbook!
Congratulations! Your dedication to providing healthy recipes to others has gotten our attention. We like your awesomeness and invite you to share your culinary creations on our new recipe index site dedicated to recipes such as these, which help to promote health and longevity. For more information please visit our site: http://www.healthyrecipeverified.com .
Would love to see you do vegan mofo - perhaps you need a theme of easy vegan food for moving house and staring studies
I am doing it this year even though we are off on holiday and I have a few other things on because I had already planned to do it in Oct like the last two years and thought I would have time and then I was committed with a theme - however I have done it the last two years and not had a theme - which makes it a bit easier.
And I avoided the spanish omelettes - aren’t they called tortilla or something - when I was in spain and then later wondered if I should have tried them but I have never liked egg either and would much prefer your vegan version
Si! Tortilla española! Was definitely not a fan, although the Spaniards seem to love them.
I actually decided to bite the bullet and sign up for Vegan MoFo yesterday! I’ve got a vague theme but as they’re my own rules I figured I could flout them if I want to!
This looks delicious
Thank you for the recipe. I love frittata!!!