Vegan Potato Tortilla
During my travels in Spain a lady I stayed with taught me how to make Spanish potato omelet (or tortilla de patatas) in an authentic way. Since I am vegan, I have reproduced this potato tortilla with chickpea flour in vegetable version many many times and every time the result is delicious! This Vegan potato tortilla is perfect as a quick vegan meal or finger food For a vegan or vegetarian appetizer.
Why you'll love this smoked tofu recipe
- Quick: In a few quick and easy steps your eggless potato frittata will be ready.
- Gluten-free this healthy vegan potato tortilla is made from chickpea flour, which is naturally gluten-free.
- With the taste of eggs: you can give the authentic taste (and smell) of cooked eggs to your omelet by adding some Kala namak seasoning (Indian black salt).
- Even with leftovers: this frittata is perfect for emptying the refrigerator. You can put in leftover cooked vegetables, pasta by making a pasta frittata or more. Unleash your creativity!
Here are all the ingredients you'll need
- 70 g chickpea flour
- 1 teaspoon Kala namak
- 1 teaspoon cornflour (maize flour)
- 20 ml extra virgin olive oil
- 300 ml water
- 1 white onion (optional)
Preparation (step-by-step)
1. Chop the potatoes and onions finely with the help of a mandoline.
2. Sauté the onions and potatoes in a nonstick pan with a little oil, some pepper and salt.
3. Put the chickpea flour, water, Kala namak, cornstarch, and olive oil inside a bowl until smooth without lumps.
4. Pour the cooked potatoes and onions inside the container and stir briefly.
5. Transfer to the same nonstick skillet with a drizzle of oil.
6. Cook your potato frittata over medium heat, covering with a lid.
7. When the omelet "slides" inside the pan by circular motions it means you can turn it over. So take a plate, place it on top of the pan upside down, and turn the pan upside down.
8. Slide the omelet from the uncooked side into the pan and continue cooking for another 5-10 minutes.
9. Your vegan potato frittata is ready to be enjoyed.
Pro tip
your vegan omelet will also be delicious enjoyed cold. You can therefore also prepare it in advance.
Storage tips
You can store your potato farifrittata inside an airtight container left in the refrigerator for 2 days.
Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!
Vegan Potato Tortilla
Ingredients
- 70 g chickpea flour
- 250 ml water
- 1 tsp Kala namak seasoning (black Indian salt)
- 1 tsp corn starch
- 20 ml extra virgin olive oil
- 1 white onion (optional)
Instructions
- Chop the potatoes and onions finely with the help of a mandoline.
- Brown the onions and potatoes in a nonstick skillet with a little oil.
- Put the chickpea flour, water, Kala namak, cornstarch and olive oil inside a bowl until smooth without lumps.
- Pour the cooked potatoes and onions inside the container and stir briefly.
- Transfer to the same nonstick skillet with a drizzle of oil.
- Cook your potato frittata over medium heat, covering with a lid.
- When the omelet "slides" inside the pan by circular motions it means you can turn it over. So take a plate, place it on top of the pan upside down, and turn the pan upside down.
- Slide the omelet from the uncooked side into the pan and continue cooking for another 5-10 minutes.
- Your omelet is ready to be enjoyed.
I hope you enjoyed the recipe, see you soon!
