Today, we are veganizing stuff ☺
Our mission is tough: the Spanish tortilla de batata, a kind of potato omelette that is simply divine…or at least, as I remember it!
So, this is a first try, still, it turned out quite good! This is how I did it!
1 onion, chopped into little pieces
2 potatoes, peeled and diced
½ half medium zucchini, peeled and diced
6 TBSP of chickpea flour (ie, dry chickpeas processed into flour)
1 tsp turmeric (for reality sake, not really needed)
½ tsp salt
Cook the onion, potatoes and zucchini in olive oil (don’t be cheap, since it will stick to the bottom if you don’t use enough olive oil). Let it cook for 20 minutes, approximately. Meanwhile, mix the flour with water until you get an egg like mix, but thicker. Add the salt and the turmeric and whisk. Remove the onion and potatoes mixture and place it in a tortilla pan, add the “egg” mix and mix it well.
Let it cook for 10 minutes approximately, and using a plate, turn it over, and let it cook for 10 minutes. You’ll be doing this again, twice!