I’m thrilled to share this recipe in collaboration with Scotty Brand potatoes. I’ve used their variety Kestrel potatoes which are ideal for boiling or baking, and great for incorporating in many dishes.
I have always really liked the Spanish dish tortilla de patatas, it’s hearty and very comforting, and it’s so versatile. It’s perfect for lunch or dinner, or as a side, and it works well eaten hot or cold!
This is a vegan, egg-less version of the lovely Spanish dish, traditionally made with eggs, fried potatoes, olive oil and salt.
I’ve made it with boiled potatoes to keep it healthier and low-fat. This recipe is also gluten-free, super healthy and super tasty.
Instead of eggs, I’ve used chickpea flour and Himalayan black salt. Chickpea or gram flour is a gluten-free powder, it’s very absorbent and can be used as an egg replacer in vegan cooking or when avoiding eggs for allergy sufferers. This flour is also very nutritious, high in protein, fibre and iron, and rich in antioxidants.
The black salt, also called Sanchar or kala namak, is a volcanic rock salt with a subtle sulphurous aroma. It can be off-putting if you’ve not used it before, but you’ve got to trust the process! This ingredient is used in Indian recipes to enhance flavour. Mixed with the Chickpea flour works amazing for creating a truly authentic “eggy” flavour and consistency.
Try this lovely vegan Spanish omelette with some salad and fresh parsley, topped with something creamy like vegan sour cream, vegan mayo or even and coconut yogurt. Delicious!
800g of potatoes, peeled and cut into cubes.
1/2 onion, finely chopped
1 cup of gram flour (chickpea flour)
1 cup of water
1 tsp of salt
1/4 tsp Himalayan black salt (Kala namak)
2 tbs of olive oil
1- Wash and peel potatoes. Cut them into 1cm cubes. Finely chop ½ onion.
2- Heat a tablespoon of olive oil in a pan, add potatoes, onion, salt to taste and water, and bring to boil. Cook for about 20 minutes. Once potatoes are cooked, drain and set aside
3- In a bowl, mix 1 cup of gram flour with 1 cup of water, and beat. Add 1/4 tsp of black salt and 1 tsp of salt, mix well. Pour in the potato onion mixture and gently combine.
4- Heat 1 tablespoon of olive oil until hot in a non-stick frying pan. Pour in mixture, neaten the sides and flatten the top. Cover with a lid and cook over medium heat for 8-10 minutes. Carefully turn the tortilla around, and cook for a further 8-10 minutes.
5- Leave to cool slightly before cutting. Serve with fresh parsley and vegan sour cream.
I hope you try it! Tag me if you make it 🤗
2 Comments Add yours
Thanks! It’s a fabulous dish 😋
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