In the recipe you are supposed to oven cook potatoes and onion in ¼ cup oil before putting them in the omelette, but I didn’t like the idea of all that oil, so I boiled my potatoes and cooked my onion with a little spray oil. Then you are supposed to add more oil to the tofu mixture and I forgot…oops! So my version is a lot less fattening which I am happy about, however I think the oil does help with the flavor and my omelette was a little bland. I did also half the salt in the recipe, but I always do that because I don’t like salty things. I don’t think it would pass for a “real” omelette, but I didn’t want it to taste like that anyway.
The sauce is really yummy and I did put a lot on my omelette to flavor it up a bit. It was sweet from the red peppers and sugar, while lemon juice added a little zing.
I ate some the next day and I definitely think the flavour had improved and I think that the saffron seemed more prominent. While I don’t think my omelette turned out great this time, I would like to make it again and add some extra veggies and spices/herbs.