Spanish Vegan Tortilla
Instructions:
Preparing the Chickpea Batter
- In a bowl, combine chickpea flour, turmeric, black pepper, dried oregano, and salt.
- Gradually add water while mixing to form a smooth, lump-free batter.
- Set aside to rest while preparing the tortilla.
Cooking the Tortilla
- Heat olive oil in a pan over medium-high heat.
- Add onions, capsicum, and bell peppers, and sauté for about 4 minutes until soft.
- Add chopped potatoes, black pepper, cumin, and garlic. Stir well and cook for another few minutes.
- Transfer the cooked vegetables into the bowl with chickpea batter and fold them in gently.
- Pour the batter back into the pan and spread it evenly.
- Cover the pan and cook over medium-low heat for about 5 minutes.
- Carefully flip the tortilla and cook the other side for another 4 minutes until fully set.
- Serve hot and enjoy!
Special Comments
This Spanish Vegan Tortilla is a delicious and protein-packed twist on the traditional recipe. The chickpea batter gives it a soft, egg-like texture, while the combination of bell peppers, potatoes, and spices adds a burst of flavor. Perfect for breakfast or a light meal!
Spanish Vegan Tortilla
Notes/ Precautions
Cooking Temperature: Cook on medium-low heat to avoid burning while ensuring the tortilla is fully cooked inside.
Flipping Carefully: Use a spatula to flip the tortilla gently to prevent breaking.
Chickpea Flour Texture: Ensure the chickpea flour batter is smooth and lump-free for a consistent tortilla texture.
Veggie Variations: Feel free to add other vegetables like zucchini or mushrooms for extra flavor.