Vegan Spanish Tortilla
Vegan Spanish Tortilla - Spanish classic without eggs
Healthy, because
Even smarter
Nutritional values
With their high content of potassium potatoes help the body to regulate its fluid balance and dispose of excess water more quickly.
Kala Namak is a salt that strongly resembles the taste of eggs and can be found for example in organic markets. If you do not have Kala Namak at home and do not want to buy it separately, you can also season the vegan tortilla only with salt and pepper. Then the dish does not have the typical egg flavor - but it is still delicious!
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 10.8 μg | (18 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 777 mg | (19 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 3 onions
- 6 waxy potatoes (about 4 oz)
- 4 Tbsps olive oil
- salt
- 4 ¼ ozs Chickpea flour
- 1 tsp Kala Namak (Himalayan Black Salt)
- ½ tsp ground Turmeric
- ½ tsp garlic powder
- 1 tsp yeast flakes
- 1 pinch cayenne pepper
- ½ tsp cream of tartar
- 9 ozs unsweetened Soy milk
Preparation steps
Peel and dice the onions. Peel the potatoes, rinse, drain, and cut them into cubes of about 1/2 inch. Heat 1 tablespoon oil in a frying pan. Add onions and potatoes and sauté, covered, over medium heat for 15 minutes, turning occasionally, seasoning with a little salt.
Meanwhile, mix chickpea flour, kala namak salt, turmeric, garlic powder, yeast flakes, cayenne pepper and baking powder in a bowl. Add soy milk and mix everything well to form a dough. Allow to swell for 5-10 minutes.
Fold onion-potato cube mixture into chickpea batter and let everything sit for another 5 minutes or so.
Heat remaining olive oil in a non-stick frying pan. Add tortilla mixture and fry for about 5 minutes over medium heat, then turn over using a large plate: To do this, place plate on pan and invert tortilla onto plate. Slide back into pan and finish frying in another 5 minutes. Enjoy tortilla warm or slightly cooled.
