Tortilla Española Vegana

Tortilla Española Vegana is a delightful, plant-based twist on the traditional Spanish omelet, featuring tender potatoes and onions infused with a rich, savory flavor. This hearty dish is perfect for breakfast or brunch and is sure to satisfy both vegans and non-vegans alike.

Ingredients

• Medium potatoes - 2 (about 300g)
• Onion - 1 small (about 100g)
• Chickpea flour - 60g
• Water - 150ml
• Olive oil - 2 tablespoons (30ml)
• Turmeric powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - to taste

Steps

1. Peel and thinly slice the potatoes and onion.
2. In a pan, heat 1 tablespoon of olive oil over medium heat, add the potatoes, and cook for about 10 minutes, stirring occasionally until they begin to soften.
3. Add the sliced onion to the pan with the potatoes and cook for another 5 minutes until both are tender and slightly caramelized.
4. In a bowl, mix chickpea flour, water, turmeric, salt, and black pepper until smooth to create a batter.
5. Once the potatoes and onions are cooked, remove them from the heat and let them cool slightly before adding them to the batter. Stir to combine.
6. In the same pan, add the remaining tablespoon of olive oil and heat it over medium heat.
7. Pour the potato mixture into the pan, spreading it evenly. Cook for about 5-7 minutes until the bottom is golden brown.
8. Using a plate, carefully flip the tortilla to cook the other side. Cook for another 5-7 minutes until golden brown.
9. Once cooked, slide the tortilla onto a plate and let it cool for a few minutes before slicing. Serve warm or at room temperature.

Nutrition

• Calories: 250
• Protein: 9 g
• Carbs: 35 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.15 L

Health Benefits

• Rich in complex carbohydrates for sustained energy.
• Contains chickpea flour, which is high in protein and fiber.

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