Tapas for breakfast? That was the first order of the day.
This is our take on a vegan tortilla. To make a taller tortilla, simply double the recipe below, which made an intimate serving for two. This was our first time making a tortilla and we were not certain just how high it would be with tofu subbing in for eggs.
Gettin' freaky with broccoli...were we a little bit inspired by the Battle Broccoli from the Vegetarian Ep of Iron Chef? Sorta.
The verdict...I loved this! The crispy burnt potatoes at the bottom were addictive and the shaved broccoli is a good way to convince someone that they are a fan of the green flower.
Broccoli Tortilla Espanola
2 potatoes, peeled and sliced thin
1 medium head of broccoli
1/4 onion, diced
1/4 block of firm tofu, crumbled
2 tbsp olive oil
Take your head of broccoli and cut it in half, separating the stem and the head. Shave slivers of the stem the way that you would for a potato. They should resemble thin broccoli potato chips. For the head, shave off tiny pieces of broccoli floret.
Heat 1 tbsp of oil in a pan and add onions. Saute for a few minutes on med-low heat and then add the first layer of sliced potatoes. Season with salt, pepper, and paprika. Let cook for a minute, then add tofu and broccoli chips. Sprinkle shaved floret over the entire thing. Add more paprika. Drizzle another tbsp of oil over the tortilla and let cook on low heat for 10 minutes.
Slide tortilla onto a plate and invert onto a second plate. Slip the tortilla back into the pan, crispy side up, and continue to cook for another 10 minutes on the other side.
Serve with a romesco sauce or combine Vegenaise with your favorite hot sauce and a touch of agave syrup for a quick topper.