VEGAN SPANISH OMELETTE / FRITTATA

Pre heat the oven at 170/150 fan degrees C, gas mark 4.

1. Place the potatoes in cold salted water and bring to the boil, simmer until almost tender be sure not to overcook. Drain the potatoes and put to one side.
2. In a little oil gently fry the onion and garlic until soft and golden.
3. In another pan, fry the sliced potatoes until they start to brown.
4. Mix together the Crackd® The No-Egg-Egg® and vegan cream with the parsley and salt and pepper.
5. Layer ½ of the potato into a lightly oiled sandwich cake tin or foil pie dish and pour.
6. Spread the caramelised onion and garlic over the potatoes.
7. Place the other ½ of the potato on the onion and garlic.
8. Pour over the vegan egg mix.
9. Cook for 40-45 minutes.
10. For a better colour place under a hot grill until the top is a golden brown.

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