Pairs well with No Egg Spanish Potato Omelette (Tortilla de Patatas Vegana)
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No Egg Spanish Potato Omelette (Tortilla de Patatas Vegana)
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A vegan and gluten-free version of the classic Spanish potato omelette, filled with great textures and flavors, perfect for any meal.
00:40:00 total
Serves 4
easy
Vegetable Highlight
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Ingredients
- extra virgin olive oil - 90 ml (for frying)
- yellow onions - 2 medium (roughly chopped)
- potatoes - 800 grams (peeled, washed, and cut into bite-sized pieces)
- chickpea flour - 120 grams (for binding)
- water - 240 ml (to mix with chickpea flour)
- sea salt - watch the video to see (to taste)
- black pepper - watch the video to see (freshly cracked, to taste)
Instructions
- Heat Olive Oil: Heat a 10-inch (25 cm) fry pan over medium heat and add 1/3 cup (90 ml) of extra virgin olive oil.
- Sauté Onions: Add the chopped onions to the hot fry pan and sauté for 5-6 minutes until lightly cooked.
- Prepare Potatoes: Cut 2 lbs (800 grams) of potatoes into small bite-sized pieces (1/4 inch thick).
- Add Potatoes: Add the chopped potatoes to the sautéed onions, mixing to coat them in olive oil. Fry for 20-25 minutes, stirring every 3-4 minutes.
- Make Chickpea Mixture: In a large bowl, whisk together 1 cup (120 grams) of chickpea flour, 1 cup (240 ml) of water, sea salt, and black pepper until smooth.
- Combine Potatoes and Mixture: Once potatoes are done, transfer them to the bowl with the chickpea mixture and mix well.
- Cook Omelette: Heat the fry pan again with low medium heat, add 2 tablespoons (30 ml) of reserved olive oil, then add the potato mixture, spreading it evenly. Cover and cook for 6-8 minutes.
- Flip Omelette: After 6-8 minutes, flip the omelette using a greased plate. Cook for another 6-8 minutes until golden and fully cooked.
- Serve: Transfer the omelette to a serving dish and enjoy.
