Spanish Tortilla is a typical dish from Spain. Please don’t be confused with Mexican tortilla or tortilla chips. Some people might call it fritatta but I prefer the original name.
I have to admit that I love this dish! The original recipe calls for eggs. Because I gave up eggs a while ago when becoming vegan, I stopped making it. Now, thanks to Dimension Vegana run by Javier Guarascio, I’m able to enjoy it again without using eggs. I couldn't believe how Javier found this way using healthy ingredients…
So THANK YOU JAVIER!
Ingredients:
- 4 potatoes (or frozen French fries)
- Olive oil for frying
- 1 tbsp vinegar
- 1 medium onion, finely chopped
- 1 clove garlic (or more depending on your taste)
- 3/4 cup chickpea flour
- 1 tsp baking soda or baking powder
- 1/2 cup water
- ground pepper to taste
- chopped parsley (to taste)
- 1 tsp smoke paprika (pimentón dulce)
Directions:
Instead of frying the potatoes, I bought organic French fries already frozen from a good brand. If not using this, cut the potatoes into thin slices or small sticks and fry until starting to brown.
Sautée the onion and garlic for a few minutes until softened a bit and add to the potatoes.
In a mix bowl, whisk the chickpea flour and baking powder with half a cup of water, add vinegar to form a cream and pepper to taste. Add potatoes, onion, garlic, and parsley.
Bring this to an oiled hot skillet (or ceramic non-stick). Cook over medium-low heat for 10 minutes per side, cover with a lid.
It’s common to serve a portion of the Spanish Tortilla with a scoop of aioli or Romesco sauce.
I make aioli smashing a few garlic cloves in a mortar and mix with vegan mayonnaise.
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| Tortilla Española |
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| Tortilla Española |
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| Aioli |
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| With Romesco Sauce |