Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 353 kcal | 100 kcal |
| Protein | 21.1 g | 6 g |
| Fat | 8.9 g | 2.5 g |
| saturated | 2.6 g | 0.7 g |
| Carbohydrate | 38.8 g | 11 g |
| sugars | 21.1 g | 6 g |
| Fibre | 14.7 g | 4.2 g |
| Sodium | 503 mg | 143 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
Instructions
- This is the wettest of the omelet-bite variations, because tomatoes are mostly water and baked beans arrive in sauce. Everything below is aimed at getting that water out before it goes into the dish rather than after.
- Steam the potatoes unpeeled for about fifteen minutes and then chill them in iced water. Keeping the skins on through the steaming is what stops them absorbing more water.
- Peel and coarsely grate them once they are cold enough to hold — roughly two thirds of what you started with by weight.
- Dice the tomatoes, salt them, and leave them in a sieve for ten minutes. What drains out is water that would otherwise have had to leave through the dehydrator.
- Drain the beans properly and rinse the sauce off them. That sauce is sugar and starch, and it scorches on a tray.
- Toss the drained tomatoes and beans with the parsley, marjoram, basil, onion powder and the rest of the seasoning. Dried herbs need a few minutes in contact with something moist before they give anything up.
- Heat the oven to 177 °C and line a 30.5 cm by 22.9 cm tin with baking paper.
- Beat the eggs, then fold the potato and the seasoned vegetables through, and level the mixture in the tin so the corners are as deep as the middle.
- Bake on the centre shelf for thirty minutes, switch the oven off and leave it in for a further ten. The trapped heat finishes the centre gently.
- Let it cool on a rack before peeling the paper off and moving it to a board.
- Cut it into 13 mm cubes, columns then rows. Cut to a size and keep to it; mixed sizes are the main cause of a batch that is part crunchy and part damp.
- Lay the cubes on mesh with gaps between them and dehydrate at 63 °C for 7 hours. Halve a few at the end — a bean or a piece of tomato hidden in the middle of a cube is the last thing to give up its water.
- Cool them right down before packing them into Mylar with an oxygen absorber.
- On the trail, soak them in a pot for five minutes, boil for one, then stand the pot in a cosy for fifteen. In a thermos, add boiling water and wait between twenty minutes and an hour.
