Tortilla de Patatas con Algas

Tortilla de Patatas con Algas is a delightful vegan twist on the traditional Spanish potato omelette, featuring the umami richness of seaweed. This dish captures the essence of the Mediterranean with its comforting flavors and healthy ingredients.

Ingredients

• Potatoes - 300 grams
• Onion - 100 grams
• Nori seaweed (dried) - 10 grams
• Chickpea flour - 50 grams
• Water - 150 ml
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh parsley (optional) - for garnish

Steps

1. Peel and thinly slice the potatoes and onion.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced potatoes and onion, and sauté until the potatoes are tender and slightly golden, about 10-15 minutes.
3. While the potatoes are cooking, crumble the nori seaweed into a bowl.
4. In another bowl, mix the chickpea flour with water, and stir until smooth. Add the crumbled nori, salt, and pepper to the mixture.
5. Once the potatoes and onion are cooked, add them to the chickpea flour mixture and stir gently to combine.
6. Wipe the skillet clean and add the remaining tablespoon of olive oil. Pour the potato and chickpea mixture into the skillet, spreading it evenly.
7. Cook on medium-low heat for about 5-7 minutes, or until the bottom is set and golden brown. Carefully flip the tortilla using a plate, and cook the other side for another 5-7 minutes.
8. Once cooked, slide the tortilla onto a plate and let it cool for a few minutes before slicing. Garnish with fresh parsley if desired.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 8 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.2 L

Health Benefits

• Rich in fiber from potatoes and chickpeas, aiding digestion.
• Contains essential minerals and vitamins from seaweed, supporting overall health.

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