Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vegan tortilla de patatas (spanish omelette). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
We call it "tortilla de patatas" (potato omelette in English) and it's made of eggs, potatoes, olive oil and salt, and some people add onion too. This is a vegan version and it's so delicious, you won't even notice the difference! Serve your vegan spanish omelette with a big salad and your favorite dressing and condiments! Want to learn more about plant based vegan cooking, check out my Meal Prep Made Easy Course!
Vegan Tortilla De Patatas (Spanish Omelette) is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Vegan Tortilla De Patatas (Spanish Omelette) is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have vegan tortilla de patatas (spanish omelette) using 7 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Vegan Tortilla De Patatas (Spanish Omelette):
- Get 2 large sweet potato
- Prepare 2 teaspoons salt and pepper
- Prepare 350 ml gram flour
- Get 3 large white onions
- Prepare 2 tbs olive oil
- Take 350 ml water
- Take 1 small courgette (grated)
Love the tofu addition, looks like you've been able to reduce the chickpea flour and fat a lot when compared to other. Stored in an airtight container in the fridge, the tortilla will keep for up to five days. To re-heat the tortilla, I squirt a couple of sprays of rapeseed (canola) oil in a frying pan and cook the omelette slices on medium heat, turning regularly until warmed through. Vegan Tortilla De Patatas (Spanish Omelette) Cook Eat and Travel Bristol.
Steps to make Vegan Tortilla De Patatas (Spanish Omelette):
- Peel the potatoes and cut them in ~1cm cubes
- Peel and finely slice the onion. Drizzle 2 tbs olive oil into a small frying pan over medium heat, then add the onion, cover and cook for 30 min, or until the onion are turning golden.
- Pour 3 tbsp of olive oil in a big, tall, nonstick frying pan (better with vertical sides as it will be quite tall).
- Throw in the potatoes and add the salt.
- Fry the potato on medium-low heat, until the potatoes are tender and slightly golden brown (lower fire if they start getting more brown, the most important is the tenderness).
- Whisk the chickpea flour with water in a big bowl.
- Add the fried potatoes, courgette and onion to the chickpea mix in the big bowl and mix it well. Now it's the last chance to nail the salt levels so I recommend you to taste it and add more salt if needed. You can even add a touch of black pepper, if you want ;)
- Clean the frying pan from the remnants of onion/potatoes with kitchen paper (it will get burnt if not done). Pour the remaining oil in it and wait for it to get warm. If your frying pan is nonstick you can reduce the amount of oil, but it will help on cooking the borders of the omelette better and faster (which is crucial to flip it without problems!).The ideal temperature of the oil is when splashing a drop off the mix it gets cooked almost instantly.
- Pour the mixture to the frying pan, levelling it well. If the oil was at the right temperature the borders will start to cook right away.
- Cook for 4 minutes and after transfer to preheat oven for about 25 min.
- To see if the omelette is cooked, take a toothpick and insert it in the middle, down to the bottom. Then take it back slowly. If the toothpick is dry, the omelette is cooked. If not, cook for another 5 min in oven.
- After it's cooked, you can serve the omelette in round plate around the same size and remove the excess of oil from it with kitchen paper. I recommend it to be served at room temperature rather than hot, and for an even better touch leave it in the fridge for some hours and take it out 30 min before serving… I'm always told that it tastes even better the next day!
To re-heat the tortilla, I squirt a couple of sprays of rapeseed (canola) oil in a frying pan and cook the omelette slices on medium heat, turning regularly until warmed through. Vegan Tortilla De Patatas (Spanish Omelette) Cook Eat and Travel Bristol. I've been waiting to try a vegan spanish omelet recipe for a while. They're so simple and so delicious ant of course gluten and grain free. Today inspired by Chema's recipe I did version with sweet potato and after suggestion from some Spanish person with courgette.
So that’s going to wrap it up with this special food vegan tortilla de patatas (spanish omelette) recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
