Wed, 24 April 2024
INGREDIENTS:
· olive oil
· 800G cooked cubed potatoes
· 1 large white onion sliced for frying off
· 1 packet of silken tofu
· 1 tbsp of mustard , I use Dijon
· 20g chickpea or gram flour
· 25g cornflour
· 3 tbsp of nutritional yeast flakes
· turmeric for colour
· 15g black salt
· pinch of nutmeg
· 30ml of apple cider vinegar
· 200g smoked applewood cheese
· seasoning
METHOD:
1. Pre heat oven to 180gas mark 4.
2. Cook the potatoes in boiling salted water until cooked through approx. 8/10 mins Drain and leave to cool slightly in a bowl.
3. While that's happening Heat a frying pan and start to Fry the sliced onion and fake bacon until soft and starting to brown then drain off any excess fat if there is any and pop in with your cooked potato cubes.
4. In a food processor add your tofu ( give it a little squeeze by hand or in a tea towel to remove excess water) and blitz until smooth and creamy then add in your mustard, cornflour, gram flour, yeast, turmeric, black salt, nutmeg and apple cider vinegar and give it a quick blitz.
5. Next add this to your bowl of onions and potatoes with the 200g of grated smoked applewood cheese, mixing to combine all your ingredients. now take a 20cm ish cake tray, or really whatever is oven proof and the mix fits into that will end up being 3 to 4 cm high , remember we are making a frittata, and line it with oiled parchment paper.
6. Place your mix into the lined tray and bake for about 25 to 30 minutes until brown, cooked and firm .
7. Leave in the tray for 5 minutes or so before serving it up with a few dressed winter salad leaves .... enjoy
