Back to the Spanish vegan tortilla de batata



Yes, I went back! It was good and all, but…it wasn’t moist inside as it’s supposed to be!

So, I went back and add to the egg mixture, silk tofu…and yes, baby, that’s more like it!


So, this is what I did

I’ve used:

1 onion, chopped into little pieces

2 potatoes, peeled and diced

150g of firm and silken tofu (smash it with a fork)

6 TBSP of chickpea flour (ie, dry chickpeas processed into flour)


1 tsp turmeric (for reality sake, not really needed)

½ tsp salt

Olive oil

Cook the onion and the potatoes in olive oil for about 20 minutes. Meanwhile, mix the flour with water and the tofu 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 15 minutes approximately, and using a plate, turn it over, and let it cook for 5 minutes.



About Inês

Hi everybody! I am a dedicated yogin trying to make the best of this wonderful experience called living!
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