Do cheathrar - seisear Serves 4 -6 Don tortilla 700g mionphrátaí [slisní tanaí] 1 oinniún mór [mionghearrtha] 1duilleog labhrais Ionga gairleoige mionaithe Ola lus na gréine don fhriochadh Paicéad tófú mín Spbh mustard Dijon 10g plúr sicphiseánach 20g gránphlúr 2 spbh de chalóga giosta Pinse tuirmirice 10g salann dubh Pinse noitmige 20ml fínéagar saghdair 20ml ola olóige [agus beagán breise le scuabadh] For the tortilla 700g baby potatoes [thinly sliced] 1 large onion [finely diced] 1 bay leaf Clove minced garlic Sunflower oil for frying Packet of silken tofu** Tbsp Dijon mustard 10g gram flour*** 20g corn flour 2 tbsp yeast flakes Pinch turmeric 10g black salt Pinch nutmeg 20ml cider vinegar 20ml olive oil [plus extra for brushing] Don anlann romesco 2 phiobar dearg, gan síolta agus gearrtha ina gceithre chuid 2 ionga gairleoige 30ml fínéagar fíona - dearg 15ml ola olóige úríon Spbh de phaiprice deataithe Tsp calóga sillí 150g almóinní tóstáilte Salann de réir mar is gá For the romesco sauce 2 red peppers, deseeded and quartered 2 cloves whole garlic 30ml red wine vinegar 15ml extra virgin olive oil Tbsp smoked paprika Tsp chili flakes 150g toasted almonds Salt to taste Do na glasraí faoi mhiontais 250g pónairí glasa, nite craiceann líomóide amháin Spbh peisteo basal Spbh miontas mionghearrtha Salann For the minted greens 250g green beans, rinsed lemon zest from one lemon tbsp basil pesto tbsp finely chopped fresh mint salt Modh Method Firstly, we need to roast the peppers for the romesco sauce, preheat the oven to 200 degrees, coat the red peppers for the romesco sauce along with the garlic in a little oil, scatter these on a parchment lined tray and place in the top of the oven, they will take about 25 minutes to roast. If the almonds are not pre toasted, toast them on a separate tray Back to the tortilla, slice and add them to a saucepan, cover them with cold water and a pinch of salt. Bring them to a boil and then simmer gently until almost cooked [this is to prevent them falling apart while still a little warm]. Strain them off. While the spuds are cooking bring a little oil in a frying pan to a shimmer and tip in the onions along with the bay and the minced garlic sauté them until lightly browned. Tip them into a bowl along with the cooked potatoes. If the frying pan you used for the onions is oven ready [with a metal handle] Wipe it out and fit 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. 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. 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. Bake the tortilla in the middle of the oven for 30 minutes @200 degrees. When you remove it from the oven, leave it to rest for 10 minutes before serving it. While the tortilla is cooking finish the romesco sauce; blend the roast peppers, vinegar, oil, paprika, garlic and chili flakes to a smooth puree. Blend in the almonds and season to taste. [warm these in the microwave just before serving] For the minted greens Blanch the green beans, refresh under cold water and fold in the zest, pesto, chopped mint and seasoning Upturn the tortilla on to a plate, remove the parchment and divide it into either 8 wedges [2 per person] or 6 slightly larger wedges if feeding more. Serve with a dollop of each romesco and a mound of green beans