Vegan Spanish Tortilla De Patatas with Chickpeas
Ingredients
- 5-6 medium potatoes
- 1 medium onion
- 200g chickpea flour
- 1 can chickpeas with liquid
- 100ml water
- 3/4 tsp black salt (#kalanamak)
- 1/4 tsp ground turmeric
- 2 tbsp flaxseed meal or whole flaxseeds
- 1 tsp Marjoram
- 2 tsp garlic powder/granules
- 3 tbsp olive oil
Preparation
Wash, peel, and slice the potatoes. Place the sliced potatoes in a saucepan, cover with boiling water, add a little salt, and simmer for 10 minutes. Once cooked, rinse the potatoes.
In a blender, add flaxseeds or flaxseed meal, chickpea flour, chickpea liquid from the can, water, black salt, turmeric, Marjoram, garlic powder, and black pepper. Blend everything until smooth.
Heat the olive oil over medium heat in a non-stick pan. Add sliced onion, chickpeas, and potatoes, and fry until golden brown.
Pour the batter over the fried veggies. Reduce the heat to medium-low and cook for 8-10 minutes until the top is soft but not liquid.
Flip the omelette and cook for another 5 minutes. When ready, serve with fresh greens, olives, aromatic tomatoes, and a drizzle of good olive oil.