Papa Chorizo Frittata: The Recipe

As you may or may not know this little Guinea Pig has been working on a cookbook for over 3 years now. I finished my first one in February ’08 and am currently in the process of getting it published (which takes a whole lot longer than I ever imagined!) In the meantime I have started to work on books number 2 & 3. Unfortunately there are no frittata or omelette recipes in my first book but there will be in books 2 and 3. But instead of making you wait another 2 years for either one of those books to come out I’m going to go ahead and release one of the favorite recipes now (by popular demand).

Note: If these pictures seem a bit familiar it’s because I blogged about this recipe during Vegan Mofo (I just failed to provide the actual recipe that went with it)

Frittata:
24 ounces extra firm silken tofu
2 tablespoon nutritional yeast
3 tablespoons potato starch
½ teaspoon stone ground mustard
1 teaspoon salt
¼ teaspoon turmeric
½ teaspoon onion powder

Combine all frittata filling in a blender and blend until smooth. Pour into a large bowl and set aside.

Filling:
3 tablespoons canola oil
2 red potatoes cut into ½ inch cubes
½ cup white onion, diced
1 clove garlic, minced
1 link vegan chorizo, crumbled (I pulse in a food processor for about 30 seconds)
¼ cup chopped roasted red peppers
2 tablespoons flat lead parsley, chopped

Preheat oven to 375 degrees F

In a large sauce pan heat warm oil over medium to medium high heat. Add potatoes and onion and cook until potatoes are tender (about 8 minutes). Add garlic and chorizo and cook for an additional 2-3 minutes. Turn off heat and stir in roasted red peppers and parsley.

Stir filling into frittata mix.

Lightly oil a 9 inch spring form pan or a quiche pan. Pour frittata mix into pan and bake for 35-45 minutes or until filling is firm and you can run a clean toothpick through it.

Allow to cool for 10-15 minutes. Remove frittata from pan and serve. (Can be served warm, room temperature or cold)