vegan potato tortilla

A plant-based version of the Spanish tortilla, made with potato, olive oil and da Carla organic kikärtsmjöl. The chickpea flour binds naturally and provides structure without eggs. You choose whether to cook the potato the classic way in a pan or quickly in the microwave.

Onion or no onion? Spain's great dividing line. Choose the sweetness of the onion or let the potato speak for itself. Black salt (kala namak) gives a slightly egg-like note, but ordinary salt works just as well. Baking powder is optional but adds a subtle fluffiness.

How to succeed: fry over low heat and give the tortilla time – the chickpea flour needs to be cooked through properly.

If you want to vary it, you can replace the potato entirely or partly with cauliflower, or add peppers, courgette, spinach, leek or kale – cooked and without excess liquid.

Ingredients:

• approx. 800 g medium potatoes (approx. 5-6 st)
• ½ yellow onion (optional)
• Olive oil, plenty for frying
• 250 ml water
• 6 msk da Carla chickpea flour
• ½ tsk baking powder (optional but recommended)
• ½ tsk turmeric
• Black salt (kala namak) or ordinary salt, to taste

Here's how

• Peel the potatoes (or keep the skin on) and cut into thin slices. Finely slice the onion if using it.
• Cook the potato: Traditionally, in a frying panHeat a generous amount of olive oil in a frying pan. Add the potato and onion and fry over low–medium heat until completely soft and lightly golden. Stir occasionally. The potato should become soft, not crispy. Salt lightly and remove from the heat.
• Quickly, in the microwavePlace the potato and onion in a large microwave-safe bowl. Drizzle over a little olive oil and add a pinch of salt. Cover loosely. Microwave at 800 W for approx. 18–20 minutes, stirring halfway through. The potato should be completely soft.
• While the potato is cooking, whisk together the chickpea flour, water, turmeric, baking powder and salt.
• Fold in the hot potato and onion. Leave to stand for a few minutes so the batter settles around the potato.
• Heat a little fresh olive oil in a frying pan over low heat. Pour in the mixture and even out the surface. Fry the first side for 8–10 minutes, without stirring, until the surface has set and the edges release. Carefully turn using a plate or lid. Fry the other side for 6–8 minutes until golden and cooked through.
• Remove from the heat and leave to rest for 5-10 minutes. Cut into pieces and serve hot, warm or cold.