Vegan Spanish Tortilla
Hi guys! This is André. Since we shared our last recipe, the {Anti-Inflammatory Ginger & Turmeric Syrup}, we've wrapped up a couple of big projects, spent a few days exploring Rome and got back home in full strength and ready work some more. We're finally finding the time to focus on the one thing we intend to work the most on: our blog and our original content. We started by dusting off our long list of recipe ideas and I specifically insisted that we shared this one first.
Spanish tortillas are typically made with eggs, but are easily "veganizable", if you swap the eggs for chickpea "eggs". This vegan substitute is made by mixing equal parts water and chickpea flour, which we've used before in our recipe for {Portuguese Veggie Hash}. Chickpea flour is not like most flours and it behaves perfectly in all recipes that call for eggs: frittatas, scrambles, omelettes, quiches, hash and... spanish tortillas! As far as we know, no other flour will work the same way. Chickpea flour is very inexpensive, can be easily found in many supermarkets and stores and can also be made at home, from scratch – just blend dried chickpeas in a high speed blender or food processor until you get a very fine meal.
What you see here is a very typical tortilla made with potatoes, onions and bell peppers, but you can add or substitute for any ingredient you'd like, just steer away from excessively watery foods (like tomatoes). We've used this recipe as a base for many different tortillas and frittatas using mushrooms, broccoli, leeks, olives... or whatever rocks our socks at any given moment. Just give it a go.
Vegan Spanish Tortilla
30 minutes | serves 6-8 portions
INGREDIENTS
CHICKPEA "EGG"
1 cup | 120 gr. chickpea flour
1 tsp turmeric powder
1 tsp kala namak* (sub for 1/2 tsp sea salt)
1/2 tsp sea salt
1/2 tsp freshly cracked black pepper
1 tbsp dried oregano
1 cup | 250 ml. filtered water
TORTILLA
3 tbsp extra virgin olive oil
2 medium onions
3 medium red skinned potatoes (aprox. 400 gr.)
3 garlic cloves, center germ removed
1/2 yellow bell pepper
1 bay leaf
1 tsp paprika
1/2 tsp cumin
*NOTE: kala namak, or black salt, is a mineral salt from South Asia. It's found mostly in the Himalayas and it's a very pungent smelling condiment. It resembles eggs thanks to it's high-content of sulfur. If you can't find it near you, substitute for regular sea salt.
STEP BY STEP
Start by gathering, preparing and measuring all of the ingredients. This will improve your dynamic in the kitchen.
CHICKPEA "EGG"
Combine the chickpea flour, turmeric, kala namak, sea salt, black pepper and oregano in a large mixing bowl.
Mix the flour and spices with a fork and add the water, little by little, mixing well to ensure there are no lumps.
Mix well after adding all the water and set aside.
TORTILLA
Wash and peel the potatoes. Cut them in half lengthwise and cut each half into thin slices.
Peel the onions and cut them in half lengthwise. Cut the halves into thin slices lengthwise (see photo above).
Cut the bell pepper into thin strips.
Add the olive oil, onion, bell pepper and bay leaf to a non-stick frying pan (we used one with 24 cm in diameter) over medium-high heat.
Cook the onion and bell pepper until translucent and tender, for about 5 minutes.
Add the potatoes, paprika, cumin and crush the garlic cloves into the pan.
Cook the potatoes in medium-high heat, stirring every so often, during 15 minutes or until the potatoes are almost completely cooked and lightly browned (check photos above for reference).
Pick out the bay leaf and discard it. Transfer the cooked vegetables into the bowl with the chickpea "egg" and fold to combine.
Transfer the mix back to the non-stick frying back and spread it evenly with a spatula or wooden spoon.
Place the pan over medium-low heat, cover the the pan and allow to cook for 5 minutes. After the 5 minutes, uncover and cook for a further 2-3 minutes.
Carefully slide the tortilla onto a large plate or cutting board, uncooked side up.
Cover the tortilla with the frying pan (use over mitts to avoid burning your hands) and carefully flip the tortilla.
Place over medium heat and cook for a further 5 minutes.
Once cooked, slide the tortilla onto a large serving plate and enjoy.
WE HOPE YOU ENJOY!
We'd love to hear how your creations turn out. Let us know if you give any of our recipes a go and tag your photos with #cocooncooksblog on Instagram so we can see them! xo
