Potato Tortilla with runner beans
Seasonal Vegetarian, Gluten free, Dairy free recipe
Vegetarian potato tortilla with seasonal runner beans.
Boil the potato slices for around 10 minutes or until a fork goes in easily.
Whisk together the eggs, soya milk and vegan cream cheese.
Heat the oil in a deep frying pan and fry the onions for around 5 minutes until slightly browned. Arrange the potato slices on top, so that it covers the pan. Pour over the egg/milk mixture and cook on a medium heat for around 15 minutes or until the egg has set. You can also put the pan under the grill for a few minutes to cook the top. But make sure your pan is suitable for the oven (so doesn't have any plastic parts).
In the meantime boil the runner beans for a couple of minutes. The cooking time depends on how large the slices are; very slim slices require only a couple of minutes, whereas larger slices will need up to 8 minutes.
Serve the potato tortilla with the runner beans and ketchup or sweet chilli sauce.
Tip: If you don't have a dairy allergy or intolerance, you could use butter instead of the oil, milk instead of soya milk and cream cheese instead of the vegan option.
When using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Dairy free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.