Tortillas De Patatas with Romesco Sauce Purple Broccoli and Olive Crumbs

Tue, 26 January 2021

Ingredients

For the tortilla

700g baby potatoes [thinly sliced]

1 large onion [finely diced]

Sunflower oil for frying

Packet of silken tofu

Tbsp Dijon mustard

10g gram flour

15g corn flour

2 tbsp yeast flakes

Pinch turmeric

10g black salt

Pinch nutmeg

20ml cider vinegar

20ml olive oil [plus extra for brushing]

For the romesco sauce

Jar of roasted red peppers

30ml red wine vinegar

15ml extra virgin olive oil

Tbsp smoked paprika

1 clove garlic

3 green guindilla peppers or good pinch of chili flakes

150g toasted almonds

For the purple broccoli and olive crumbs

250g purple broccoli, rinsed

½ tsp lemon zest

½ tsp of cumin powder and a pinch of salt

Little olive oil for roasting

Tbsp olive crumbs [oven dry 100g olives for 2 hours @120degrees and break up into crumbs when cool]

Soy yogurt to serve

For Cooking

You will need; 22 cm oven friendly frying pan [with metal or heat proof handle], blender, medium saucepan. Oven tray

Method

1) Add the potatoes to a saucepan, cover them with cold water and a pinch of salt. Bring them to a boil and then simmer gently until al dente.
2) Bring a little oil in a frying pan to a shimmer and tip in the onions, sauté them until lightly browned. Tip them into a bowl along with the cooked potatoes.
3) If the frying pan is oven ready [with metal handle] wipe it out and fit it with a round of parchment paper to cover both the base and the sides. If the pan is not oven friendly find a suitable pan or oven dish that is and line it. 4) Preheat the oven to 200 degrees Celsius.
5) With a blender Puree the tofu, black salt, Dijon mustard, gram flour, corn flour, yeast flakes, turmeric, nutmeg, vinegar and 20ml olive oil. Fold this mixture through the potatoes and onions. Season to taste if needed.
6) Grease the parchment paper in the pan with a little olive oil and spread the mixture evenly over it, smoothing it out with the back of a spoon.
7) Bake the tortilla for 30 minutes. When you remove it from the oven, leave it to rest for 10 minutes before serving it.
8) To make the romesco, blend the peppers, vinegar, oil, paprika, garlic, guindillas or chili flakes to a smooth puree. Blend in the almonds and season to taste.
9) Coat the broccoli in the zest, cumin, salt and a little oil and bake on a parchment lined oven tray @180 degrees for about 10 minutes.
10) Upturn the tortilla on to a plate and divide into 4 very large quarters or 6 smaller wedges. Serve a wedge of this with a dollop of each romesco and yogurt, a couple of sprigs of broccoli and a sprinkling of olive crumbs