The original Tortilla Española is make with eggs. Since I'm changing my style to vegan, there are many dishes I don't cook or have to modify.
When I saw this recipe and watched the video from Dimension Vegana, I couldn't believe this typical Spanish dish could be done without eggs!
Thank you Javier for such wonderful recipes you share with your public!
Ingredients:
• 4 potatoes (I used 10 oz. frozen French fries)
• Organic canola oil for frying
• 1 TB vinegar
• 1 medium onion, finely chopped
• 3/4 cup chickpea flour
• 1 tsp baking powder or baking powder
• 1/2 cup water
• 1 clove of garlic (or more)
• chopped parsley (to your taste)
• 1 tsp pimentón español (paprika)
Directions:
Cut the potatoes into thin slices or small sticks and fry until starting to brown. if using frozen potatoes, just fry the onion and garlic for a few minutes until softened a bit and mix along with potatoes.
Whisk the chickpea flour with half a cup of water and vinegar to form a cream, add pepper to your taste and paprika.
In a bowl mix the cream of chickpeas with potatoes, parsley, onion and fried garlic, bring to a well oiled hot skillet.
Cook over medium-low heat for 10 minutes per side, cover with a lid.
Garnish with aioli if desired. I made this aioli. The word aioli is a compound of the words meaning "garlic" and oil but is usually mixed with mayonnaise (oil and eggs).
I made a vegan homemade mayonnaise adding crushed garlic to my taste. This could be well done in the mortar with pestle.
It could be topped with Romesco sauce as well.
Serves: 4
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| Tortilla Española |
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| Aioli |
Enjoy!
