Tortilla de Patatas is THE food in Spain. You get it served all the time in Tapas bars and at friends’ parties. It’s easy and delicious, they say.
The only problem is that I have never tried it… Having been a lacto-vegetarian for long, I opted out on most of the culinary stuff in Madrid. Juan Antonio said that I could make one out of chickpea flour that would taste exactly the same, but he never had the time to make one for me. So I left Spain without a single tortilla.
Back in Hungary I tried the recipe of La Dimensión Vegana, based on chickpea flour as well, and uhm… I thought oh boy, poor Spaniards… if this tastes exactly the same, they really shouldn’t be that proud of tortilla!
Years later we tried the same recipe with Abel, and the result was somewhat more pleasing. Yet, it took a few more weeks to come up with the perfect Tortilla de Patatas, confirmed by Spanish friends!
Ingredients (for a tortilla of 24 cm ø)
- 4 medium sized potatoes
- 1 medium onion (shopped)
- 1/3 cup of chickpea flour
- 2/3 cups of silken tofu
- 1/4 cup of water
- 1 tbsp of vinegar
- 1 teaspoon of baking soda
- 2 cloves of garlic
- 1 tsp of powdered paprika
- 1/2 tsp of Curcuma
- about 2 tsp of Kala Namak (salt)
- oil for frying
Preparation time: 40 minutes
Peel the potatoes, cut them in four and cut about 2-3 mm thin slices. Fry the potatoes until they get golden-brown. Fry also the chopped onions. Mix the silken tofu, chickpea flour, water, vinegar and the spices and add it to the potatoes and onions. Mix it carefully, so as not to break the potatoes and pour it into a frying pan (with oil). Cover it with a lid and let the tortilla fry for about 10 minutes each side on medium heat. Brown on the outside, little soft on the inside, your vegan tortilla should be perfect now! Try it with some vegannaise. ;)