Vegan Spanish Tortilla
If you're looking for a vegan alternative to the classic Spanish tortilla, then this recipe is for you! This plant-based version uses a chickpea-flour mixture and kala namak to substitute the egg, and it's just as delicious. This dish is perfect for brunch or lunch and can be served with a fresh, mixed salad.
Servings: 4
Ingredients
- 1.8 lbs / 800 g potatoes
- 1 onion
- 1 cup oat milk unsweetened
- 1 cup chickpea / garbanzo bean flour
- 1 tsp kala namak
- 1/2 tsp turmeric powder
- 1/2 tsp salt or to taste
- oil for frying
- water as needed
Instructions
- Start by peeling and slicing the potatoes as well as the onion very thinly. Heat oil in a pan over medium-high heat and sauté the onions together with salt until lightly colored.
- Remove it from the pan and keep the rest of the oil. Now fry the potatoes for about 20 minutes until cooked. You can add water little by little to help them cook, or fry them in more oil if you prefer.
- Prepare your "egg" mixture by blending chickpea flour, oat milk, kala namak, and turmeric.
- Once the potatoes are done, mix them with the cooked onions and the "egg" mixture.
- Cook the mixture in the pan on each side for about 5 minutes on low heat, being careful not to burn it. The trickiest part is the flipping part, but don't overthink it. You can use a pan or a large plate to do this.
- Enjoy with a mixed salad.