Opinion – Terra Vegana: Learn how to prepare a Spanish tortilla without breaking any eggs

The potato tortilla is a classic of Spanish cuisine. Few ingredients are needed to prepare it, it is always seen on tavern counters, cut into squares or triangles, served as one of the “pinchos” (snacks) for those who enter eager for a glass of wine.

Eggs, potatoes, onion, lots of olive oil (preferably extra virgin) and the base is done. In today’s vegan version of the recipe, just replace the eggs with a mixture of chickpea flour, water and turmeric to transform this Spanish heritage into a 100% vegetable delicacy.

More practical than breaking an egg!

For those who want to make the tortilla the main meal, the tip is to cut it into four pieces and accompany it with a green salad. The dish is complete from a nutritional point of view if we add some source of whole grain cereal — rice or cooked quinoa, for example — and a source of vitamin C (orange slices in the salad, or lemon juice in the sauce) to improve the flavor. iron absorption.

After all, preparing a complete, healthy, delicious meal sponsored exclusively by the plant kingdom is not that complicated, is it?

vegan tortilla

INGREDIENTS

2 medium potatoes

1 onion

½ cup of olive oil

1 ½ cups chickpea flour

2 cups of water

1 teaspoon of salt

½ teaspoon of turmeric powder

4 tablespoons of minced parsley

PREPARATION

1. Peel and wash the potatoes. Cut them in half lengthwise and then cut them thinly into half rings.

2. Place a medium skillet over medium heat. Drizzle with oil and add the potatoes. Reduce the heat and let it fry, stirring from time to time, until the potato is cooked in the oil.

3. While the potato is cooking, cut and peel the onion into thin strips. Then add to the skillet and stir to involve well with the oil and potatoes.

4. Let the potatoes and onion cook in the oil for approximately 25 minutes, stirring occasionally. Meanwhile, prepare the “egg”: in a medium bowl, add the chickpea flour, water, parsley, turmeric and salt. Mix well with a fouet to obtain a beaten “egg” without lumps of flour and set aside.

5. Transfer the potatoes and onion cooked in the oil to the “egg” bowl and toss. Heat the skillet over medium heat and pour the mixture into the bowl. With the help of a spatula, make sure the vegetables are immersed in the “egg”, and push the spatula against the skillet to level the tortilla height.

6. Cook for 5 minutes over medium heat, or until the tortilla is set.

7. Cover the skillet with a large shallow plate and turn the tortilla over it. Return the tortilla to the skillet so it cooks on the other side for another 5 minutes.

8. Cover the skillet again with a clean shallow plate and turn the tortilla over. Cut into pieces and serve as a starter or side dish. It can be served hot, warm or cold.