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María González

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Recipe

Vegan Tortilla

45 minutes
Easy
4 servings
1
Potatoes' tortilla with onion. Suitable for coeliacs, lactose intolerant, vegans and vegetarians. A delicious recipe that everyone can enjoy. Do not stop trying!

Ingredients

  • to taste of extra virgin olive oil
  • 800 grams of potato or potatoes
  • 1/2 piece of onion
  • 16 spoonfuls of chickpea flour
  • 16 spoonfuls of Water
  • 250 milliliters of Water
  • to taste of Salt

    Preparation

    Peel the potatoes, wash them, cut them in half and cut them into thin slices. Cut the onion into very small pieces.
    In a pan add one or two tablespoons of oil and when hot add the potatoes, onion, salt to taste, 250 milliliters of water (or a cup) and raise the heat to the maximum. When the water is boiling, lower the heat and cover the pan with a lid. Leave the potatoes until they soften.
    Move the mixture from time to time so it does not stick.
    In a bowl add the 16 tablespoons of flour and water, beat until you get a homogeneous mixture, add a little salt, potatoes and onion cooked. Mixture.
    In a pan pour one or two tablespoons of oil and when hot pour the previous mixture and let it curdle over medium heat for about 5 minutes. Place a plate on the tortilla and turn over to cook on the other side for another 5 minutes. Take the necessary turns so that the tortilla is made inside and out.

    PRESENTATION

    Serve with salad.

    TIPS

    When cooking the potatoes all the water is consumed, but if you like them less made, you can strain them. Since if you like more made, add more water and leave them more time.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    381
    kcal
    19%
    Carbohydrates
    72.7
    g
    24%
    Proteins
    16.3
    g
    33%
    Lipids
    3.8
    g
    5.8%
    Fiber
    11.7
    g
    23%
    Sugar
    8.0
    g
    8.9%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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