Vegan Tortilla Española – Dpto. de Inglés

Vegan Tortilla Española

You’re vegan!? But how can you survive without jamón? Wait, you don’t eat croquetas?! But they’re so delicious! Okay okay, at least you can eat tortilla. What?! But it doesn’t have any meat! Oh…right…eggs.

It’s true, I am vegan. I’m sure many of you know what that means, but just to clarify: I choose not to consume any animal products or bi-products (eggs, dairy, honey). Because of this, most Spanish food is off limits with the exception of patatas and olives…yay... But fortunately, there are many ways to recreate traditional Spanish dishes using some unconventional ingredients. One of my favorites is vegan tortilla!

Directions

1. Peel and cut the potatoes. Cut them in half length-wise, again lengthwise, and then cut them into 5mm slices. Also slice the onion into thin crescents. 2. Preheat oil in a medium frying pan (your finished product will be this size) over medium-low. Add the potatoes and stir to coat everything with oil. Cook for approximately 10 minutes until potatoes begin to soften but do not fall apart. Stir frequently. 3. Add the onions and mix ingredients together. Cook for another 5 minutes or until onions turn translucent. Stir constantly. 4. Remove the potato and onion mixture and carefully reserve the oil for later use. Set the mixture aside. 5. Heat the same frying pan over medium-low heat and add the reserved cooking oil. 6. While the oil is reheating, mix the garbanzo bean flour, salt and water in a medium bowl until there are no lumps. Add the potato and onion mixture and stir to fully combine and coat ingredients. Add additional water if necessary. 7. Carefully pour mixture into frying pan and move it around with a spatula so it reaches the edges. 8. Cook for about 5 minutes or until the top later begins to dry. A lid can be placed on the pan to ensure even cooking. 9. To flip, cover the frying pan with a large plate and carefully flip the pan upside down. Slide the tortilla back into the frying pan. Cook for another 5 minutes. 10. Remove tortilla from pan and let cool before serving.

Greg Minezzi (auxiliar)

INCREDIENTS

¼ cup olive oil 800g potatoes ½ onion (a must!) 1 cup garbanzo bean flour (approx. 140g) 1 cup water (approx. 236g) 1 tsp salt (*Black salt, kala namak: has an egg-like taste) 1 tsp turmeric (can be added to give your tortilla a yellow color)

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