Tortilla de Patatas Vegana

Tortilla de Patatas Vegana is a deliciously satisfying Spanish omelette made with simple, wholesome ingredients. This plant-based version captures the classic flavors while being completely egg-free, perfect for a hearty breakfast or brunch.

Ingredients

• Potatoes - 300 grams
• Onion - 1 medium (about 150 grams)
• Chickpea flour - 100 grams
• Water - 200 milliliters
• Olive oil - 3 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Turmeric powder - 1/4 teaspoon (for color)

Steps

1. Peel and thinly slice the potatoes and onion.
2. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced potatoes and onion, seasoning with salt and pepper. Cook, stirring occasionally, for about 15-20 minutes until the potatoes are tender.
3. While the potatoes are cooking, in a bowl, mix the chickpea flour, water, turmeric, and a pinch of salt to create a smooth batter.
4. Once the potatoes and onions are cooked, remove from heat and let them cool slightly. Then, add them to the chickpea batter and stir to combine.
5. In the same pan, add another tablespoon of olive oil and heat over medium heat. Pour the potato mixture into the pan and spread it evenly.
6. Cook for about 5-7 minutes, or until the bottom is golden brown. Carefully flip the tortilla using a large plate, adding a bit more olive oil if necessary, and cook the other side for another 5-7 minutes.
7. Once both sides are golden and the tortilla is cooked through, slide it onto a plate and let it cool slightly before slicing and serving.

Nutrition

• Calories: 270
• Protein: 10 g
• Carbs: 40 g
• Fiber: 7 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in fiber from potatoes and chickpea flour, promoting digestive health.
• Packed with plant-based protein, making it a filling and nutritious meal option.

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