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María González

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Recipe

Vegan Tortilla

5 mins
40 mins
Low
4
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Potatoes' tortilla with onion. Suitable for coeliacs, lactose intolerant, vegans and vegetarians. A delicious recipe that everyone can enjoy. Do not stop trying!
Learn more about María González

Ingredients

4 portions
  • to taste extra virgin olive oil
  • 800 grams potato, or potatoes
  • 1/2 onions
  • 16 tablespoons chickpea flour
  • 16 tablespoons Water
  • 250 milliliters Water
  • to taste 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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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