In this recipe, I’ll show you how to make this healthy vegan potato tortilla. This recipe is inspired by the classic Spanish tortilla. But instead of the eggs, we’ll use chickpea flour. I also decided to add vegetables to make the tortilla more balanced. But you can always leave those our depending on your preferences.
How to make a vegan potato tortilla?
First, we’re going to prepare the ingredients. Peel and dice the potatoes, wash and cut the sweet long peppers (or other vegetables). And dice the garlic and onion.
Next put the potatoes in a pan with water and boil them for 15-20 minutes. Or until they are soft. In the meantime, you can bake the onion, garlic, and sweet long peppers in a little olive oil.
When the potatoes are boiling and the sweet long peppers are baking you can also make the “egg” mixture. But you can also do this when the potatoes and sweet long peppers are ready.
To make the egg mixture simply mix the chickpea flour with water. You can add any spices you like. I added salt and black pepper. If you want a flavor that is more similar to egg you can also add black salt. Mix until all the lumps are gone.
When the potatoes are ready, you can drain the water and put the potatoes in the pan with the sweet long peppers. You can bake the potatoes with the sweet long peppers if you like the potatoes to be crispy. But this is not mandatory.
Next, pour the chickpea “egg” mixture over the potatoes and sweet long peppers. Make sure the mixture is evenly divided and all the potatoes and sweet long peppers are covered.
Put a lid on the pan and bake the potato tortilla for another 15 minutes on low heat.
The tortilla is ready when all the edges are dry and don’t stick to the pan anymore. To remove the tortilla from the pan I use a large plate. I put the plate on top of the pan and flip the pan so the plate is on the bottom and the tortilla lands on the plate.
Garnish with parsley and enjoy! You can also eat the vegan potato tortilla with vegan mayonnaise.