Potato-Tomato Frittata Recipe

Potato-Tomato Frittata Recipe

Ingredients

Makes 4 to 6 servings

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cold baked or roasted potatoes, cut into 1/4-inch slices
• salt and freshly ground black pepper
• 1 pound firm tofu, well drained
• 1/4 cup nutritional yeast
• 1 tablespoon soy sauce
• 1/2 teaspoon baking powder
• 2 ripe plum tomatoes, cut into 1/4-inch slices

Method

1. Preheat the oven to 400°F
2. Lightly oil a 9- or 10-inch tart pan and set aside
3. In a large skillet, heat the oil over medium heat
4. Add the onion, cover and cook to soften, about 5 minutes
5. Increase the heat to medium-high
6. Add the potatoes and season with salt and pepper to taste
7. Cook until the potatoes are nicely browned, about 10 minutes, turning the potatoes frequently
8. Transfer to a large bowl and set aside
9. In a blender or food processor, combine the tofu, yeast, soy sauce, baking powder, 1/2 teaspoon salt and 1/8 teaspoon pepper, processing until smooth
10. Mix the tofu mixture into the potato-onion mixture
11. Spread the mixture evenly into the prepared tart pan
12. Arrange the tomato slices in a circle around the perimeter of the top of the frittata
13. Bake until the center is firm and set, about 30 minutes
14. Let the frittata cool for 5 to 10 minutes before serving

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