Kindly Póg Mo Thóin

a/k/a Tortilla Espagnola with Salsa Romesco.

This one is from Vegan With a Vengeance, Isa Chandra Moskowitz’s first vegan cookbook. Really, one day I’ll expand my horizons from Isa’s books, but dammit, they’re so good!

This one’s a little involved, but I made it last weekend and have been eating it for breakfast all week long. The sauce, in particular, is amazing. This is a very filling dish, and it’s not low-fat at all; there’s a good bit of oil in the omelet, since the idea is that you’re supposed to bake it and then invert it onto a plate. However, the only cast-iron skillet I have is 12″, so it’s too big for a plate. Recipe after the jump.

Preheat oven to 375.*

• Small pinch of saffron threads
• 3 T. plain soy milk
• 1/4 c. plus 1 T. olive oil, plus extra for spraying omelet
• 1 medium onion, peeled, halved and thinly sliced
• 4 medium Yukon gold potatoes, unpeeled, halved and sliced into 1/4-inch slices (be sure to slice evenly to ensure even cooking)
• 1-1/2 lb. soft tofu, drained
• 2 cloves garlic, crushed
• 1 t. salt
• Dash cayenne pepper

Place saffron threads in a small cup and gently press with back of a spoon a few times; don’t crush completely.  Warm the soy milk in a small saucepan or in the microwave ’til just about boiling.  Remove from heat and pour over saffron; stir briefly and set aside for a minimum of 25 minutes (the longer it soaks, the more flavor and color will be released).

Preheat oven to 375 [I don’t think this is hot enough; you might want to try 400 or 425, especially if, like me, you were working with a larger batch in a larger skillet].  Pour 1/4 c. of the olive oil into a 10-inch cast iron skillet.  Add the sliced potatoes and onions; there should be about 1/4 in of space left on the top of the pan. Remove some potatoes if it’s too full.  Gently toss potatoes and onions in oil to coat.  Place in oven and roast 30-35 min [or longer], stirring on occasion, until onions are very soft and potatoes are tender.

Meanwhile, in a food processor, blend until smooth the drained tofu, garlic, and remaining 1 T. of olive oil.  Strain the saffron/soy milk mixture and add to the toful mixture along with the salt and cayenne pepper.  Blend until creamy.

When the potatoes and onions are tender, remove from oven.  Pour the tofu mixture into the pan and gently fold the potatoes and onions into the tofu mixture.  Smooth the top, making sure to make center slightly shallower than sides to ensure even cooking.

Spray top of omelet with olive oil and return to oven.  Bake 50 minutes to 1 hour, or until the top is deep yellow and lightly browned in spots, and a knife inserted in the center comes out clean.  Remove from oven and allow to cool at least 20 minutes before cutting.

To serve, run a knife along the outside edge, and press down on omelet while cutting into slices.  To serve Spanish-style, invert onto a plate; it’s oily enough that it should slip out without too much hassle.  Serve either warm or room temperature, and with ketchup or with Roasted Red Pepper-Almond Sauce:

• 3 red bell peppers, roasted, skins removed, seeds removed, and torn into chunks (or 1-2 jars of roasted peppers)
• 1/4 c. almond meal or finely ground almonds
• 2 cloves garlic, peeled and crushed
• 3 T. olive oil
• 1/4 c. freshly squeezed lemon juice
• 1 t. dried thyme
• 1-1/2 t. sugar
• Salt to taste

Blend all ingredients in food processor until thick and creamy. Makes about 1-1/4 cups.