Vegan Tortilla
Spoonsparrow’s vegan tortilla is a successful twist on the Spanish classic that traditionally uses eggs and potatoes.
Ingredients
- 3 onions
- 6 firm potatoes (about 100 g each)
- 4 tbsp olive oil
- Salt
- 120 g chickpea flour
- 1 tsp Kala Namak
- 0.5 tsp turmeric powder
- 0.5 tsp garlic powder
- 1 tsp nutritional yeast
- a pinch cayenne pepper
- 0.5 tsp Baking soda
- 250 ml unsweetened soy drink (soy milk)
Instructions
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1.
Peel and dice the onions. Peel, rinse, dry the potatoes and cut them into about 1 cm cubes. Heat 1 tbsp of oil in a pan. Add the onions and potatoes, cover, and sauté over medium heat for 15 minutes, turning occasionally, seasoning with a little salt.
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2.
Meanwhile mix chickpea flour, Kala Namak, turmeric, garlic powder, nutritional yeast, cayenne pepper, and baking soda in a bowl. Add the soy drink and whisk until smooth. Let the batter rest for 5–10 minutes to thicken.
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3.
Fold the onion-potato mixture into the chickpea batter and let it sit for another 5 minutes.
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4.
Heat the remaining olive oil in a non-stick pan. Pour in the tortilla mixture and cook for about 5 minutes over medium heat, then flip using a large plate: place the plate on top of the pan, slide the tortilla onto the plate, flip back into the pan, and finish cooking for another 5 minutes. Serve warm or slightly cooled.
