Spanish Tortilla with Sunflower Romesco

This savory breakfast is vegan, gluten free, and surprisingly filling

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We like to have nice breakfasts, but our morning schedule usually precludes the possibility during the week. We get up at 4:45 am, get everyone's bags packed for the day, get the kids dressed and fed, and all of us are out the door by 6:10. It's a flurry of activity that doesn't leave any space for a leisurely sit-down breakfast, so we have to either eat on the go or wait until we get to work.

The weekends, then, become breakfast prep time. We often make muffins or scones or things like banana bread, but sometimes we want to mix it up with something savory. This week that turned out to be a Spanish Tortilla with Romesco Sauce from The First Mess, though you could choose to top it with avocado, hummus, hot sauce, or whatever floats your boat. Each serving is under 200 calories, so adding a few more with a tasty sauce or spread won't hurt.

Sorry the picture's not the greatest, the light in my work kitchen isn't the best. But trust me, this was super delicious.

Ingredients:

2 Tbsp olive oil of your choice
1/2 medium onion, diced (or a whole one, if you really like onion)
2 potatoes, peeled and sliced thin
1 cup chickpea flour
1 Tsp tamari (or soy sauce)
1 Tbsp nutritional yeast
1 cup water

Directions:

Preheat the oven to 400° F. Heat the olive oil on medium and, when hot, put in the onion and potato and cook well, about 20 minutes. In the meantime, in a medium bowl mix the chickpea flour, tamari, nutritional yeast, and water and let sit while the potatoes and onion cook.

After the vegetables are cooked, fold them into the flour mixture. When combined, pour everything into an oven safe pan and bake until everything is set and the top is lightly browned, about 10 minutes.

Makes 6 servings, each curiously satisfying when heated in a work microwave and eaten alone in a cubicle.

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