With roasted red peppers, potatoes & onions!
This is a take on a traditional dish from Spain also known as a potato omelette or Spanish omelette. It is usually served at room temperature as a tapa but is also great for brunch. Tapas are appetizers that you find in some bars and restaurants across the country. They are basically bar hopping snacks set out with little toothpicks used to help keep track of how much you ate.
Ingredients:
4 Russet Potatoes, medium sized, half lengthwise and cut 1/4" slices
1 Onion, halved & thin sliced
1 Red Bell Pepper, roasted, skinned & diced (or 1 cup can diced)
1/2 tsp. Salt, or to taste
"Egg" Mixture:
14 Oz. Pkg. Extra Firm Tofu
1/2 Cup Chick Pea Flour
1/2 Cup Non-dairy, unsweetened milk
1/2 tsp. Turmeric
1 tsp. Black Salt
1/8 tsp. Ground Black Pepper
OR 4 Whole Eggs, scrambled
3/4 Cup Egg Replacement (such as just eggs)
Directions:
Preheat oven to 400 degrees.
Fry the potatoes in a small amount of oil, in a large cast iron or non stick pan til tender. Brown the onions in a separate pan. Blend or process the tofu mixture to smooth. Add all ingredients to the large nonstick potato pan and stir gently stir everything together. Use a spatula to smooth out the the lop so that everything is in one even layer.
Bake for 20 minutes. Let rest at least 10 minutes. Invert onto a plate.
I hope you enjoy!
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