Vegan Spanish Tortilla
 
Prep time
Cook time
Total time
 
I enjoy my tortilla with a dollop of vegan mayo, and sometimes I like it with a good sprinkling of lemon juice. Remember that if your tortilla breaks while you're flipping it, you can always turn this into a tasty potato scramble!
Author:
Recipe type: Entree
Cuisine: Spanish
Serves: 2 servings
Ingredients
  • 1 large Yukon gold potato, about 12 ounces
  • ¼ cup chickpea flour
  • 1 tablespoon cornstarch
  • 1 tablespoon nutritional yeast (optional)
  • ¼ teaspoon onion powder
  • ¼ teaspoon freshly ground nutmeg
  • ¼ teaspoon salt
  • ⅛ teaspoon garlic powder
  • Freshly ground black pepper
  • ½ cup water
  • 1 tablespoon fresh lemon juice
  • 1 heaping tablespoon minced parsley
  • 1 tablespoon olive oil
Instructions
  1. Wash the potato and prick a few times with the tines of a fork. Microwave the potato on high for 5 to 6 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 (if using), onion powder, nutmeg, salt, garlic powder, 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 ¼ 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. 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 the tortilla for 5 more minutes.
  6. Slide the cooked tortilla back onto your plate, and serve hot!
Nutrition Information
Serving size: ½ tortilla Calories: 290 Fat: 9g Saturated fat: 1.3g Carbohydrates: 45.9g Sugar: 5.1g Sodium: 303mg Fiber: 9.9g Protein: 9.4g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-spanish-tortilla