Spanish Potato Tortilla (Soy-free)

April 15, 2011 in Breakfast n Brunch, Legumes, Main Courses by River (Wing-It Vegan)

tortilla4

Spanish Tortillas are nothing like the flour and corn tortillas that most of us are used to eating in the US, they are big savory omelettes typically made with potatoes and eggs. Luckily for us vegans, the eggs can be easily replaced with chickpea flour and a little starch!

The chickpea flour gives this tortilla a good protein boost, so it’s quite filling on its own. Serve it with steamed veggies or a salad and you have a nice meal in about 30 minutes. If you have more time and you want to use fresh onions and garlic then go for it! You can also wing it and add chopped mushrooms, zucchini, bell peppers, or vegan cheese. If you can’t eat corn you can replace the cornmeal with potato starch, but if you leave out the starch entirely the tortilla won’t be as crispy. Enjoy!

1 large yukon gold potato, about 12 ounces

1/4 cup chickpea flour
1 tbsp cornstarch
1 tbsp nutritional yeast, optional
1/4 tsp onion powder
1/8 tsp garlic powder
1/4 tsp freshly ground nutmeg
1/4 tsp salt
freshly ground black pepper
1/2 cup water
1 tbsp fresh lemon juice
1 heaping tablespoon minced parsley

1 tbsp olive oil for frying

1. Wash the potato and prick a few times with the tines of a fork. Microwave on high for five or six minutes or until soft. Transfer the hot potato to a bowl filled with cold water so you won’t burn your hands peeling it.

2. In a medium sized bowl whisk together the chickpea flour, cornstarch, nutritional yeast, onion powder, garlic powder, nutmeg, salt, and black pepper. Gradually add the water while whisking to avoid lumps. Stir in the lemon juice and the parsley.

3. At this point your potato should be cool enough to handle. Peel it and slice it into 1/4 inch thick slices. The slices will break and crumble into pieces, that’s OK. Add the potato to the chickpea mixture and gently stir to coat all the pieces.

4. Heat the oil in a 9 inch non-stick frying pan over medium heat. Test the oil temperature with a drop of the chickpea mixture, the oil will be hot and ready when the drop sizzles. Carefully pour in the chickpea/potato mixture and cook over medium-low heat for 10 minutes.

5. Here comes the fun part! Shake the frying pan to loosen the tortilla. If it’s stuck somewhere, use a spatula to gently lift the area of the tortilla that is not coming off. When the whole tortilla is sliding with ease, slide it onto a plate. Flip the tortilla onto the frying pan, raw side down. Cook for 5 more minutes and slide the tortilla back onto the plate. Serve hot!

Notes:

* Remember that if your tortilla breaks while you’re flipping it, you can always turn this into a tasty potato scramble!

* I enjoy my tortilla with a dollop of vegan mayo, and sometimes I like it with a good sprinkling of lemon juice

1 serving as a main dish, 2 servings as a side dish

The time needed to cook this recipe is under 30 min

tortilla5

Print Friendly

Tags: , , , ,
15 Comments »