Show-Stoppingly Delicious Vegan Potato Frittata 

Frittata is a traditional rustic Italian omelette, very easy to prepare and typically made by mixing eggs with leftovers from the day before and either frying or baking it in a skillet until firm (the name comes from fritto = fried). The Spanish tortilla is very similar, but it generally contains only potatoes and onions. Both omelettes are staple dishes in home cooking, although there are many restaurants that offer them.

I used tofu in this recipe and because it doesn’t have the same coagulating properties of eggs I preferred the baking method. The preparation time depends on what you put it in. Broccoli adds a great taste and texture to this dish. Baking/frying in a skillet involves flipping over the frittata when done. To make things easier, use a ceramic or glass casserole.

Another popular recipe: Delectable Smoked Tofu-Mashed Potato Cakes

Show-Stoppingly Delicious Vegan Potato Frittata



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Ingredients

  • 3 bell peppers (red, yellow, green), roughly chopped
  • 1 bunch scallions (spring onions), chopped (or use chives)
  • 1 medium leek, halved and chopped
  • 2 medium potatoes, peeled, boiled until a little soft and cut into cubes
  • 1/2 block regular tofu (drain and wrap in a few paper towels, put on a plate and place a heavy item on top to help get rid of excess water – I fill a small pan with water and place on top of it)
  • 1/2 pack (175 g) firm silken tofu
  • 1 large tomato, quartered, seeds removed, then cut into big pieces
  • soy milk
  • olive oil
  • turmeric
  • 1 tsp tahini
  • salt
  • black and white pepper
  • dry oregano
  • dry basil
  • dry parsley
  • splash of red wine
  • dried grated non-dairy cheddar cheese

You may also love this Unbelievably Easy But Delicious Vegan Potato Tortilla

Preparation

Preheat the oven to 350°F (180°C).

Sauté the peppers in 1 Tb olive oil on medium heat until they start to soften up. Add the scallions and leek, salt, pepper, oregano, basil and stir occasionally until soft. Add a splash of red wine and cook for a further few minutes until all the liquid evaporates (raise the heat if necessary so the veggies don’t boil). Transfer to a bowl and let cool.

Blend the tofu together until very smooth. Transfer to a bowl and add a pinch of turmeric, salt to taste, 1 Tb olive oil, tahini and a little soy milk. The result should be a thick but runny paste.

Mix tofu with the vegetables and add the potatoes.

Cover the bottom of a 20 cm (8″) loose-bottom pan with parchment paper and grease the sides with vegan butter or oil (butter keeps it from browning). Transfer everything to the pan.

Make cheese sauce: mix 1/3 cup soy milk with some dried grated cheddar cheese to make a thick paste, then spread it around the top of the frittata, leaving more in some places (alternatively use vegan cheddar or mozzarella).

Arrange the tomato pieces on top, sprinkle some dried parsley and bake for 45-50 minutes until firm.

Remove onto a wire rack and let it cool down till just warm. Carefully remove from the pan onto a plate, slice and serve.

Frittata is excellent for picnics and packed meals, it is equally delicious served warm or cold, and it can be eaten as a main course or just a snack.

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