Spanish Vegan Tortilla, very tasty and filling. We really wanted to imitate the dish and found chickpea flour in the search, which PERFECTLY replaces the GIGANTIC INTENSITY on eggs in this recipe! The recipe comes without spectacular ingredients and is cheap.
Do not be afraid of the chickpea flour, if you do not already know that. This is available in almost every supermarket in organic quality for little money. Furthermore, this recipe is a low-calorie variant, the otherwise very greasy recipe suggestions.
Many are almost frying the tortilla. But since we do not like greasy dishes, we use a lot less oil. This vegan tortilla is the healthy and painless counterpart to the classic greasy tortilla with on eggs. Here is the great recipe with just a few ingredients.
1.5 kilos of potatoes- 220 grams of chickpea flour- 500 ml of water-onions-garlic- turmeric for the color-Kalak Namak salt -pepper-Oil
1.5 kilos of potatoes
220 grams of chickpea flour (there are almost everywhere for little money in organic quality)
500 ml of water
Some turmeric for the color
Kalak Namak salt (this has the typical egg taste – great for veganizing egg dishes) or “normal” salt
Oil (if you have a coated pan, I need very little oil).
Spanish Vegan Tortilla
Preparation (for a pan of 28 cm and 5 cm high edge):
Peel the potatoes and cook them as usual. Roast the chopped onion in a little oil until it is glassy.
Stir the mass just before the potatoes are ready. For this you give the chickpea flour with the salt, turmeric and the water in a bowl and stir everything vigorously.
Drain the water from the potatoes. Mix the potatoes with the onions and pressed garlic in this pot, then season with salt and pepper. Now you add the chickpea flour-water mixture and mix everything together.
Now put about 3 tablespoons of oil in the pan. We use very little, because we do not like greasy dishes so much. When the oil is hot, pour the potato-onion-chickpea mixture into the pan. Quickly!
Simple recipe with few ingredients for a Spanish vegan tortilla that is low in calories and ultra-light! No QUANTITY OF EGGS and OIL!
Let the almost finished tortilla fry for a good 6-8 minutes at medium heat and solidify. Actually, you see quite well when you can start turning the tortilla. The top layer of the tortilla will then still be slightly liquid, which is not bad at all! Once the edges are golden brown and the time is up, you can start the next step.
Take a plate for help. You put the plate over the pan. Then you take both and tilt the tortilla with the pan, so that the tortilla lands safely on the plate. Be careful and do not burn yourself! You are welcome to use a dishcloth.
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Put some oil in the pan again, wait until it is heated and put the tortilla back in the pan, so that the other side can be fried. That takes another 5 minutes. Depending on how hot you have the pan. Every stove is something different again!
When the time is up, you put a plate over the pan again and move the tortilla out of the pan. Let the vegan tortilla cool before you cut it so it is tight. To the Spanish vegan tortilla, I have prepared different vegetables. Thus, it was: peas, beans, spinach, broccoli, cauliflower, mushrooms, carrot puree, corn and for the little one more cucumber, because he likes so much. But in the children’s version you have to make sure that you have not salted them too much.
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