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4
VEGAN SPANISH OMELETTE / FRITTATA
Recipe by
Easy
1 Hour
INGREDIENTS:
½ Onion, Sliced
2 Cloves of Garlic, crushed
2 Large Peeled Potatoes, finely sliced
240ml Crackd® The No-Egg-Egg®
50ml Vegan Cream
1 Tbsp Parsley, chopped
Salt and Pepper, to taste
METHODS:
Pre heat the oven at 170/150 fan degrees C, gas mark 4.
Place the potatoes in cold salted water and bring to the boil, simmer until almost tender be sure not to overcook. Drain the potatoes and put to one side.
In a little oil gently fry the onion and garlic until soft and golden.
In another pan, fry the sliced potatoes until they start to brown.
Mix together the Crackd® The No-Egg-Egg® and vegan cream with the parsley and salt and pepper.
Layer ½ of the potato into a lightly oiled sandwich cake tin or foil pie dish and pour.
Spread the caramelised onion and garlic over the potatoes.
Place the other ½ of the potato on the onion and garlic.
Pour over the vegan egg mix.
Cook for 40-45 minutes.
For a better colour place under a hot grill until the top is a golden brown.
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