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spanish Vegan Potato Tortilla cu cartofi

Vegan Potato Tortilla

A golden Spanish tortilla de patatas made completely without eggs: tender potatoes and sweet onion set in a savoury chickpea flour batter. It comes together in about 40 minutes and is just as good warm as it is at room temperature, Spanish-style.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Choose Serving Size 4

Ingredients 

For the 'egg' mixture:

  • 1 cup chickpea flour
  • 1 cup water or unsweetened soy milk
  • 1 tsp olive oil
  • 1 tsp salt
  • ½ tsp white pepper ground
  • ½ tsp sweet paprika
  • 1 tsp garlic powder

For the filling:

  • 4 potatoes peeled and sliced
  • 1 onion sliced
  • 3 cups water
  • 2 Tbsp olive oil

Instructions

  • First, make the filling.
  • Heat 1 tablespoon of the 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, then add the water and let them boil for about 10 minutes, or until the potatoes are tender. Drain well and let them cool.
  • Meanwhile, prepare the 'egg' mixture.
  • Using a food processor or a blender, mix all the 'egg' ingredients until they are 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 large non-stick skillet over medium heat and add the remaining tablespoon of olive oil. When hot, pour in the tortilla mixture, cover with a lid and let it cook for about 15 minutes, or until the edges are golden.
  • Flip the tortilla and cook for 5 more minutes, so it turns golden and crispy on both sides. The easiest way to flip it is with a large plate and a spatula - be careful not to burn yourself. Serve with vegan cream and fresh chopped parsley.

Notes

Naturally gluten-free, as chickpea flour is the only flour used - if you are coeliac, choose a chickpea flour milled in a gluten-free facility. Serve warm with vegan cream and fresh parsley, or let it cool and serve at room temperature, tapas-style. Leftovers keep covered in the fridge for up to 3 days and reheat well in a dry pan.