Spanish Potato and Vegan Chorizo Tortilla

Method    

1. Place the potatoes in cold salted water and bring to the boil, simmer until almost remove ½ of the water and place the potatoes into cold water to prevent over cooking.
2. Continue to cook the remaining potatoes until soft, drain and mash them
3. In an oven proof frying pan place a little olive oil and gently fry the onion and garlic, when they are soft add the cooked vegan chorizo and mashed potato and cook until they start to brown
4. Drain the sliced potatoes and add to the frying pan
5. Mix together Crackd The No-Egg Egg with the parsley, thyme and salt and pepper.
6. Pour the Crackd The No-Egg Egg mix over the potatoes and chorizo and stir well
7. Place in a pre heated oven at 170C/160C Fan/Gas Mark 4 and cook for 20-30 minutes.
8. For a better colour, brush the top with vegan butter and place under a hot grill until the top is a golden brown.  

Note if you don’t have an oven proof frying pan once you have combined all the ingredients transfer to a shallow 9 inch cake tin before placing in the oven.

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