Spanish vegan tortilla ENG
You probably came across the tortilla many times when you were in Spain. Everywhere it’s on the menu. The Spaniards are crazy about it. Easy to make and gives lots of energy. Now I live here in Barcelona I am eating it more often, but I got little bit tired to buy it at Lidl and seeing what all the ingredients are. Ingredients you only need to keep it longer. So that’s why I started to make my own vegan tortilla. Without eggs but still with the best taste. Lots of my non vegan friends tried it and they all love it! So if you have a dinner and there are non vegans coming, they probably don’t even notice it’s a vegan tortilla.
Porties: 4 persons
Ingrediënten
- 3 big potatoes
- 1 onion
- 2 tablespoons olive oil
- 2 cloves garlic
- 16 tablespoons chickpeas flour
- 16 tablespoons water
- 1 teaspoon tumeric
- 2 teaspoons Kala Namak ( or put more if you like)
Instructies
- Peel the potatoes and slice them in slices around 2 cm thick. Chop the onion and garlic in small pieces.
- Get a frying pan (or 2) and bake the onion and garlic for about 3 minutes. Add the potatoes and add 200ml of water (if you use 2 pans, put 200 ml in each pan) and let it boil for around 15-20 minutes.
- Check once in a while if the potatoes stay a little bit firm, they don’t need to get limp. You can put a lid on the pans if you want. In the meanwhile you prepare the filling of the vegan tortilla.
- Get a big bowl and add the chickpeas flour and water. Add the tumeric and kala nemak. Mix all the ingredients well until there are no bubbles and it has a smooth substance.
- When the potatoes are ready, you remove the mixture of potatoes, onion and garlic out of the pan. And put them in the bowl with the filling.
- Clean the frying pan pan and add a the olive oil. Place the potatoes in the frying pan and press it all together. Make sure the tortilla gets a nice round shape. Leave it baking on medium heat for about 7 minutes.
- After 7 minutes check if its get a bit stiff. If not leave it for 3 more minutes. Then turn the tortilla to the other side. This can easily be done by put a lid on the frying pan, and then turn the frying pan upside down and then put the other side of the tortilla up. Leave it again for max 10 minutes.
- Repeat this until you find the tortilla firm enough. In total I bake every side 15 minutes (in total 30 minutes (turning 2 times each side).
- When the vegan tortilla is ready you can eat it immediately or let it cool off a bit. Both is possible.
- Enjoy!