600g waxy potatoes e.g. charlotte, maris peer or salad potatoes

1½ TBSP extra virgin olive oil

1 large onion diced

½ tsp salt

60 ml soya milk

300g silken tofu drained

1 tsp Dijon mustard

45g gram flour (aka chickpea flour, besan flour)

2 TBSP nutritional yeast flakes

2 TBSP cornflour (cornstarch)

¼ tsp ground turmeric

¼ tsp black salt (kala namak)

optional – adds an ‘eggy’ flavour vegetable oil – for greasing the pan

Baked Spanish Omelette Method

Pre-heat the oven to 200C (180C fan). Grease the sides of a 22cm / 9” loose-bottom flan tin and line the bottom with non-stick baking paper.

Cut the potatoes into halves or quarters, then into 0.5cm / 1/5 inch slices. Boil the potatoes for 10 minutes or until tender, then drain using a colander.

Meanwhile, heat ½ TBSP extra virgin olive oil in a large non-stick frying pan (skillet) on medium-low heat and cook the onions, stirring now and then.

Prepare the batter: place the milk, silken tofu, mustard, gram flour, nutritional yeast, cornflour, turmeric and black salt (if using) in a large mixing bowl and blend smooth using a hand blender (alternatively use a jug blender).

When the potatoes are tender, tip them into the frying pan with the onion. Add 1 TBSP extra virgin olive oil and ½ tsp salt. Continue cooking for a couple of minutes on medium heat, stirring regularly until the potatoes are fully coated in the oil and salt. Taste test and add a touch more salt or oil, if needed.

Add the potatoes and onions to the batter and stir through.

Tip the mixture into the prepared tin and press it down using a silicone spatula. Cook for 30 minutes, or until the tortilla is firm to the touch and a skewer inserted through the middle comes out clean. Leave to rest for at least 10 minutes (it will firm up as it cools), then gently run a knife round the outer edge and transfer the omelette to a chopping board.

Stored in an airtight container in the fridge, the omelette will keep for up to five days.

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