Vegan Potato Tortilla
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), waxy
- 1 silken tofu
- 3 tablespoon almond butter
- Egg substitute for 3 - 4 eggs
- Water according to package instructions for egg replacement
- 2 tablespoon yeast flakes
- 1 clove (s) garlic, grated or pressed
- turmeric
- Paprika powder
- Salt and pepper, red
- olive oil
- Bell pepper (s), diced
- olives
- Onion (s), diced, steamed
Print Recipe
Pin Recipe Instructions
- Boil and peel the potatoes. Use the hand mixer to make a creamy mixture from the tofu, the almond butter, the mixed egg substitute and the yeast flakes. Season well with turmeric, paprika, garlic, salt and pepper and stir again. If desired, add the peppers, the stewed onion cubes or the olives.
- Mix the mixture with the thinly sliced potatoes and pour into a 28 cm springform pan lined with baking paper. Retain some potato slices and distribute them on top of the mixture at the end. Drizzle with olive oil.
- Bake for 20 minutes at 200 ° C fan oven, then bake again for 10 minutes with the grill switched on from above or with top heat. Then sprinkle again with red pepper.
- The dish tastes warm or cold.
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