Frittata is a traditional rustic Italian omelette, very easy to prepare and typically made by mixing eggs with leftovers from the day before and either frying or baking it in a skillet until firm (the name comes from fritto = fried). The Spanish tortilla is very similar, but it generally contains only potatoes and onions. Both omelettes are staple dishes in home cooking, although there are many restaurants that offer them.
I used tofu in this recipe and because it doesn't have the same coagulating properties of eggs I preferred the baking method. The preparation time depends on what you put it in. You can choose meat or fish alternatives for a richer, more filling result. Broccoli adds a great taste and texture to this dish. Baking/frying in a skillet involves flipping over the frittata when done. To make things easier, use a ceramic or glass casserole.
If you like peppers as much as I do, you will love this recipe. Otherwise you may tweak it according to your preferences.
What you need...
- 3 bell peppers (red, yellow, green), roughly chopped
- 1 bunch scallions (spring onions), chopped (or use chives)
- 1 medium leek, halved and chopped
- 2 medium potatoes, peeled, boiled until a little soft and cut into cubes
- 1/2 block regular tofu (drain and wrap in a few paper towels, put on a plate and place a heavy item on top to help get rid of excess water - I fill a small pan with water and place on top of it)
- 1/2 pack (175 g) firm silken tofu
- 1 large tomato, quartered, seeds removed, then cut into big pieces
- soy milk
- olive oil
- 1 tsp tahini
- black and white pepper
- dry oregano
- dry basil
- dry parsley
- splash of red wine
- dried grated non-dairy cheddar cheese
- Preheat the oven to 350°F (180°C).
- Sauté the peppers in 1 Tb olive oil on medium heat until they start to soften up. Add the scallions and leek, salt, pepper, oregano, basil and stir occasionally until soft. Add a splash of red wine and cook for a further few minutes until all the liquid evaporates (raise the heat if necessary so the veggies don't boil). Transfer to a bowl and let cool.
- Blend the tofu together until very smooth. Transfer to a bowl and add a pinch of turmeric, salt to taste, 1 Tb olive oil, tahini and a little soy milk. The result should be a thick but runny paste.
- Mix tofu with the vegetables and add the potatoes.
- Cover the bottom of a 20 cm (8") loose-bottom pan with parchment paper and grease the sides with vegan butter or oil (butter keeps it from browning). Transfer everything to the pan.
- Make cheese sauce: mix 1/3 cup soy milk with some dried grated cheddar cheese to make a thick paste, then spread it around the top of the frittata, leaving more in some places (alternatively use vegan cheddar or mozzarella).
- Arrange the tomato pieces on top, sprinkle some dried parsley and bake for 45-50 minutes until firm.
- Remove onto a wire rack and let it cool down till just warm. Carefully remove from the pan onto a plate, slice and serve.
Frittata is excellent for picnics and packed meals, it is equally delicious served warm or cold, and it can be eaten as a main course or just a snack.
I would love to know what your favourite fillings are for this dish.
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