Serves 4

Preparation and cooking time: 50 minutes

When you suffer from food allergies or intolerances, you're somewhat limited with what is available to you. This became even more evident to me when I cooked a simple frittata for a girlfriend but she could not eat it since one of the ingredients was eggs. Here I was thinking it is gluten free and that’s all I needed to worry about. I never realised she had an egg allergy! So how do I make a frittata without eggs? Organ Vegan Easy Egg to the rescue! LOL This is why I love Orgran products and why I am working with them. Over the next year I will be coming up with recipes and food ideas using Orgran products that will make cooking a recipe like a frittata easy and accessible to those with food sensitivities. Their range makes life so much easier as it is dedicated to gluten free and allergy friendly foods. So now I am totally in love with this product. I mean I’m not giving up eggs but it is so wonderful to have this in my pantry for those times my girlfriend comes over and for those days I am cooking a recipe that needs eggs but I have no eggs left in the fridge. Talk about handy! I tested out this recipe both with eggs and with the Vegan Easy Egg and found them so similar that not even my kids could tell the difference. Made with majority Chickpea and Maize flours, it is a great source of fibre and protein.

Now to the recipe! I chose to make a potato tortilla as my daughter and I are obsessed with Spanish food. There are a number of versions and ingredients used in a Spanish tortilla but I am told that a potato tortilla is the most traditional version. I added a layer of sweet potato as it is one of my personal favourite vegetables and to give that little bit of extra flavour. This recipe is gluten free, egg free (if using the vegan easy egg), dairy free and vegan. Using fresh ingredients in combination with Vegan Easy Egg, I’ve created a delicious, light and wholesome meal for the whole family. Enjoy!

3 tbs olive oil

300g brushed potatoes, peeled and sliced 1/2 thick

200g sweet potatoes, peeled and sliced 1/2 thick

100g Orgran Vegan Easy Egg or 8 organic eggs whisked

1/2 tsp combined sea salt / pepper

1/4 tsp all purpose seasoning (basil, oregano, coriander, rosemary, garlic etc)

1 tbs finely chopped parsley

1 tbs finely chopped chives

1 tsp chilli flakes (optional)

1 avocado sliced in thin strips

1 x oven proof frying pan or skillet

  1. Heat 1 tbs of olive oil in a pan / skillet and over a medium heat fry the potatoes for 3-4 minutes each side. Set aside on a plate. Add more olive oil (as needed) to the pan with every new lot of potatoes and sweet potatoes you fry.

  2. Once all potatoes and sweet potatoes have been cooked place them back into the oven proof pan. First add a layer of potato then a layer of sweet potato and finally the top layer of potato.

  3. In a whisking bowl add 100 g of the vegan easy egg, 480g of water and 5 tsp olive oil. Whisk together. (If you are using organic eggs add them to a bowl along with 4 tsp olive oil and whisk)

  4. Season egg mixture of choice with sea salt, pepper and all seasoning mix.

  5. Carefully pour egg mixture over potato stack (use a small spoon to move around the potatoes to allow egg to fall through).

  6. Place a lid or plate over the pan / skillet and cook for 10 minutes (low heat).

  7. Preheat grill to high. Place pan / skillet under preheated grill and cook for 6-8 minutes or until the top is set, golden and puffed. Remove tortilla and set aside for 10 minutes.

  8. Invert tortilla onto a large serving dish and slice into wedges. Sprinkle with chives, parsley and slices of avocado. Serve with a salad.

Sweet Potato & Potato Tortilla

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