First, let's make the filling.

Heat 1 tablespoon of olive oil in a skillet, over medium heat.

When hot, add the sliced onion and saute for a minute, until translucent.

Add the sliced potatoes and stir. Let them cook for about 2 minutes, stirring gently. Add water and let them boil for about 10 minutes or until the potatoes are tender. When tender, drain the water and let them cool.

Meanwhile, prepare the 'egg' mixture:

Using a food processor or a blender, mix all the “egg” ingredients until they're well incorporated, smooth and sticky, for about 2 minutes.

In a large bowl, combine the 'egg' mixture with the cooled potato and onion slices. Stir gently to incorporate.

Heat a non-stick large skillet over medium heat. Add the olive oil. When hot, pour the tortilla mixture into the skillet, put a lid on it and let it cook about 15 minutes or until edges are golden.

Flip it on the other side and cook for 5 more minutes so it gets golden and crispy on both sides. You can flip it using a large plate and a spatula. Be careful not to burn yourself. Serve with some vegan cream and fresh chopped parsley.