Vegan Potato Tortilla
Simple recipe for a vegan potato omelet made from chickpea flour
Servings: 3 servings
Const: low
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.