One of my favorite foods of all time is Spanish Tortilla because it reminds me of my favorite city, Barcelona! The last time I was in Barcelona I was still eating eggs, so I wanted to veganize this recipe in my kitchen in Mexico!
1 cup chickpea flour
⅓ c tapioca starch
1 tbsp nutritional yeast
1 tsp black salt
½ tsp turmeric
Pepper to taste
1 cup water
½ onion, finely chopped
1 waxy potato peeled and thinly sliced with a mandolin
1 poblano pepper, finely chopped (optional)
Drizzle 2 tablespoons of oil into a small cast iron skillet over a medium heat, then add the poblano pepper and potatoes.
Turn the heat down to low and cook for 15 to 20 minutes, or until the onions are turning golden and the potato slices are cooked through. Try not to stir it too much or the potatoes will break up
Flip them over halfway through cooking.
In a medium bowl, add the chickpea flour, tapioca starch, nutritional yeast, black salt, turmeric, pepper, and water. Whisk together until smooth.
When the onions, peppers, and potatoes are cooked, remove the skillet from the heat and carefully tip them into chickpea mix. Transfer the mixture back into the skillet and place it over a low heat for about 10-15 minutes.
Use a spatula to gently lift and loosen the sides of the tortilla. Carefully flip the skillet over a dinner plate and tip out the tortilla, then slide it back into the skillet and cook the other side for another 5 minutes, or until golden and cooked through.
Serve on a nice bed of greens.