vegan potato tortilla

A plant-based take on the Spanish tortilla, made with potatoes, olive oil and da Carla organic chickpea flour. The chickpea flour binds naturally and provides structure without eggs. Choose for yourself whether to cook the potatoes the classic way in a pan or quickly in the microwave.

Onion or no onion? Spain's great divide – go for the sweetness of the onion or let the potatoes speak for themselves. Black salt (kala namak) adds a subtly eggy note, but regular salt works just as well. Baking powder is optional but adds a discreet fluffiness.

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

For a change, you can swap the potatoes fully or partly for cauliflower, or add peppers, zucchini, spinach, leek or kale – cooked and with any excess liquid drained off.

Ingredients:

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

Here's how

• Peel the potatoes (or leave the skin on) and cut into thin slices. Finely slice the onion, if using.
• Cook the potatoes: The traditional way, in a frying panHeat a generous amount of olive oil in a frying pan. Add the potatoes and onion and fry over low–medium heat until completely soft and lightly golden. Stir now and then. The potatoes should turn soft, not crispy. Season lightly with salt and remove from the heat. The quick way, in the microwavePlace the potatoes and onion in a large microwave-safe bowl. Drizzle with a little olive oil and add a pinch of salt. Cover loosely. Microwave at 800 W for about 18–20 minutes, stirring halfway through. The potatoes should be completely soft.
• While the potatoes are cooking, whisk together the chickpea flour, water, turmeric, baking powder and salt.
• Fold in the warm potatoes and onion. Leave to stand for a few minutes so the batter settles around the potatoes.
• Heat a little fresh olive oil in a frying pan over low heat. Pour in the mixture and smooth the surface. Fry the first side for 8–10 minutes, without stirring, until the surface has set and the edges come away. Flip carefully using a plate or lid. Fry the other side for 6–8 minutes until golden and cooked through.
• Remove from the heat and let rest for 5-10 minutes. Cut into pieces and serve warm, at room temperature or cold.