Spanish Omelet

Instructions

1. Heat the oven to 200°
2. Place potatoes in a pan of boiling water.
3. While the potatoes are boiling, sautee the onions in an ovenproof frying pan approximately 30 cm in diameter, until caramelised soft and translucent.
4. Place the tofu, almond milk, turmeric, black salt, salt and pepper, into a high-speed blender. Blend on high until silky smooth.
5. Once the potatoes are cooked, drain and let cool down a little. Slice into 1 cm slices.
6. Add to the pan with the caramelised onions. Stir to combine gently and season with salt-and-pepper.
7. Add the tofu mixture the plan mixing gently and so combined. Smooth the top and place into the oven. Cook the omelette for approximately 20 to 30 minutes until golden on top and the omelette coming away from the side of the pan.
8. Remove from the oven and let cool slightly, before turning out onto a plate.
9. Serve with a green salad, as a side dish or as part of a tapas menu.