Vegan spanish tortilla with kale

I had an excess of gorgeous red potatoes this week and wanted to use up some kale and silken tofu I had lying around, so I decided to make a Spanish tortilla for dinner. Spanish tortillas are not the same as Mexican flour or corn tortillas - they are more like a potato omelet. I googled "vegan spanish tortilla tofu" and adapted the first two recipes I found: one from FatMornings (which is adapted from Vegan with a Vengeance [VwaV]) and one from Hungry Vegan. I think this would probably be fine with either asceptic (boxed) or fresh, water-packed tofu, but I used the water-packed silken variety 'cause that's what I had in the house. The chickpea flour/tofu mixture gave this a nice consistency, the turmeric added a little color, and the black salt added a little egg-like, sulfuric taste. This would make an excellent brunch dish!

Ingredients
Part 1
1/4 c (4 tablespoons) olive oil
8 small red or 4 medium Yukon potatoes, scrubbed and de-eyed, sliced into even 1/4 inch slices
1 medium onion, peeled, halved, and thinly sliced


Part 2
1 pound silken or soft tofu, drained of any excess water
1 c plain soy milk
3-4 cloves garlic
3 Tbs chickpea flour
2 Tbs nutritional yeast
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp black salt
1 tsp smoked paprika
1/8 tsp cayenne pepper
1/4 tsp ground black pepper

Part 3
1 bunch kale, chopped fine
1/4 c bread crumbs, optional

Method
Part 1: Preheat oven to 375 F (350 F for a convection oven). Pour the oil into the bottom of a 10" x 13" baking pan (or 10" cast-iron skillet). Add the sliced potatoes and onion and toss to coat with the oil. Bake in the oven for about 20-30 minutes, stirring every 10 minutes or so.

Part 2: Meanwhile, place all the ingredients listed under Part 2 above into a food processor or blender. Blend until smooth. The consistency should be pourable, but not too thin - sort of like the consistency of an egg/milk mixture you'd use for a (nonvegan) quiche back in the days when you didn't know any better.

Part 3: Once your potatoes and onions are soft, add the chopped kale, then pour on the tofu mixture and mix to combine. Top with breadcrumbs, if desired. Bake, uncovered, until set and browned on top. This took about half an hour in my convection oven, but it could take up to an hour according to the Fat Mornings/VwaV recipe. That recipe also calls for letting the dish cool before serving, but I served it straight from the oven and it was delicious! Nice topped with some fresh, diced tomato, or even salsa! Next time I will try it with the red pepper-almond sauce from VwaV.