Vegan Tortilla

why make this recipe

Vegan Tortilla is a delicious and healthy twist on the traditional Spanish omelette. This recipe is not only easy to prepare but also packed with nutrients. By using chickpea flour and silken tofu, you get a protein-rich meal that is perfect for breakfast, lunch, or dinner. Plus, it’s a fantastic way to enjoy a plant-based dish that everyone will love!

how to make Vegan Tortilla

Ingredients

• 350 g salad potatoes (sliced)
• 150 g chickpea flour (1 cup)
• 150 g silken tofu (~0.5 cup)
• 250 ml water (1 cup)
• ¾ tsp black salt (ground)
• ½ tsp ground turmeric
• 1 tbsp nutritional yeast
• 2 tsp garlic powder/granules
• 1 tbsp olive oil
• 1 medium brown onion (sliced)

Directions

1. Start by adding the sliced potatoes to a saucepan. Cover them with boiling water and simmer for 10 minutes, then drain and rinse with cold water after cooking.
2. While the potatoes are cooking, prepare the batter. In a blender or food processor, combine the chickpea flour, silken tofu, water, black salt, turmeric, nutritional yeast, garlic powder, and a grind of black pepper. Blend it until smooth.
3. Heat a tablespoon of olive oil in a non-stick frying pan (20-25cm) over medium heat.
4. Add the sliced onion to the pan and fry it for 3-4 minutes until it is lightly browned and softened.
5. Add the cooked and drained sliced potatoes to the pan. Stir to mix the potatoes and onions, then arrange them in a flat layer.
6. Pour the batter evenly over the potatoes and onions. Reduce the heat to medium-low and cook for 8-10 minutes, until the top has no runny liquid left but is still soft.
7. When the first side is cooked, it’s time to flip the omelette! Place a large, flat plate upside down on top of the pan. With your hand on the plate, flip the pan upside down, moving the tortilla onto the plate.
8. Carefully slide the tortilla back into the pan on the uncooked side and cook for another 3-4 minutes.
9. Once cooked, slide the vegan omelette onto a clean plate and it’s ready to serve.

how to serve Vegan Tortilla

Vegan Tortilla can be enjoyed hot or cold. Slice it into wedges and serve with a fresh salad, or enjoy it with avocado on the side. It’s great for brunch or a quick dinner that everyone will love!

how to store Vegan Tortilla

If you have leftovers, store them in an airtight container in the fridge. Vegan Tortilla will last for about 3-4 days. Reheat it in a pan or microwave before serving again.

tips to make Vegan Tortilla

• Make sure to slice the potatoes thinly for even cooking.
• You can add other vegetables, like bell peppers or spinach, to customize the tortilla.
• If you like a bit of spice, add some chili powder or diced jalapeños to the batter.

variation

For a Mediterranean twist, add olives and sun-dried tomatoes to the mixture before cooking. This adds a flavorful kick to the Vegan Tortilla!

FAQs

Can I use other types of flour instead of chickpea flour?
Yes, you can use other gluten-free flours, but chickpea flour gives the best texture and flavor.

Can I freeze Vegan Tortilla?
Yes, you can freeze it. Wrap it in plastic wrap and store it in a freezer bag. Thaw in the fridge before reheating.

How can I make this dish spicier?
Add some chopped jalapeños or sprinkle in some red pepper flakes to the batter for a spicy kick.

Enjoy your cooking adventure with this delightful Vegan Tortilla!

Vegan Tortilla

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• Author: ikramnihad
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A healthy twist on the traditional Spanish omelette, packed with nutrients and flavor using chickpea flour and silken tofu.

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Ingredients

Scale 1x2x3x

• 350 g salad potatoes (sliced)
• 150 g chickpea flour (1 cup)
• 150 g silken tofu (~0.5 cup)
• 250 ml water (1 cup)
• ¾ tsp black salt (ground)
• ½ tsp ground turmeric
• 1 tbsp nutritional yeast
• 2 tsp garlic powder/granules
• 1 tbsp olive oil
• 1 medium brown onion (sliced)

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Instructions

1. Add the sliced potatoes to a saucepan, cover with boiling water, and simmer for 10 minutes. Drain and rinse with cold water.
2. In a blender, combine chickpea flour, silken tofu, water, black salt, turmeric, nutritional yeast, garlic powder, and black pepper. Blend until smooth.
3. Heat olive oil in a non-stick frying pan over medium heat.
4. Add the sliced onion and fry for 3-4 minutes until lightly browned.
5. Add cooked potatoes to the pan and stir to mix.
6. Pour the batter over the potatoes and onions. Reduce heat to medium-low and cook for 8-10 minutes until the top has no runny liquid.
7. Flip the omelette by placing a plate on the pan and inverting it, then slide back into the pan to cook the other side for 3-4 minutes.
8. Once cooked, slide the vegan omelette onto a plate and serve.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in a pan or microwave before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Spanish

Nutrition

• Serving Size: 1 serving
• Calories: 280
• Sugar: 2g
• Sodium: 200mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 0mg

Keywords: vegan, tortilla, chickpea flour, healthy, Spanish