BAKED CHEESY SPANISH STYLE SWEET POTATO OMLETTE
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I had just 1 potato leftover, and wanted to get creative with it before it turned bad. This recipe is one to do if you have a dishwasher or don’t mind lots of washing up! It takes a little time, but it’s really easy and totally worth it. Packed with protein and natural sugars, as well as being super filling and low on calories and fat.
Mine was slightly undercooked, but I like my omlettes runny. For a fluffier omlette, simply just leave in the oven for slightly longer (the recipe directs how to make a slightly firmer omlette than mine).
I regard omlettes as one of those things to use anything up, so feel free to switch up the vegetables for whatever you like or need to use up.
Ingredients (serves 2 as light meal or 1 as main meal):
1 small sweet potato, peeled and cubed (about 3/4 cup)
75g silken tofu
1tsp or 7g miso paste
1/2 tsp turmeric
1 tsp nutritional yeast
3/4 tsp baking powder
1 tsp ground linseed
1 small onion finely chopped
Handful of chopped fresh herbs (I used basil and coriander)
Selection of chopped veg (I used 4 closed cup mushrooms and 50g spinach)
30g vegan spread or olive oil to line tin
Pinch of salt
1. Preheat oven to 160degrees/gas mark 3. Boil the potatoes for about 15 minutes, until soft but not mashed.
2. Meanwhile, shallow fry the onions in either some of the butter, until soft. Then make the ‘egg’ mix, by combining HALF of the cooked onions, tofu, turmeric, linseed, nutritional yeast and baking powder in a food processor, and blend until it’s smooth. The turmeric adds great flavour, as well as turning the mixture into an eggy colour. If you’re not on a budget, saffron would do the same trick and add an amazing unique flavour for a variation on this recipe.
3. Strain the potatoes, then fry them along with the chopped herbs and vegetables. Once cooked, press the potatoes with the back of the spoon to slightly mash them (you can leave them cubed of you prefer) then combine everything together, and pour into a baking tin (it doesn’t have to be circular, just looks more omlette-y)
4. Bake for 30-40 minutes, and you can add some grated soy cheese for the last 5 minutes to melt on top. I didn’t do this, as the flavouring makes the omlette taste quite cheesy anyway.
5. Season to taste, serve and enjoy!
Per serving (recipe serves 1)
Kcal 354 Carbs 43g Fat 13g Protein 12g Sodium 842mg Sugar 11g
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