Spanish tortilla vegan pure diet (no onion)

Pan 20 cm: 2 omelette Spanish potato omelette with some veggies to provide more moisture and nutritious dish! A must try!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and cut the potatoes in cubes. Put the potatoes in a bowl with water and salt, and let it rest 10 min.

Step 2

While the potatoes are in water, peel the eggplant, cut in cubes and steam it.

Step 3

In a saucepan with olive oil, fry the potatoes in medium temperature until crispy, golden and tender. Put aside.

Step 4

Cut the zucchini in cubes and the red pepper is small pieces. Add them in the same pan with olive oil used for the potatoes

Step 5

In a big bowl, add the chickpea flour, cornstarch, baking soda apple vinegar, salt and water. Whisk until it's mixed.

Step 6

Once it's mixed, add the potatoes, eggplant, zuccini, red pepper to the mixture and move it to integrate the ingredients

Step 7

Pour the mixture into the pan with olive oil in the bottom, adjust the round form of the omelette with a spatula. Cover the pan with a lid.

Step 8

Take a big round plate and spread some olive oil. Place the plate on top of the pan, and with your hand holding the plate, flip the tortilla onto the plate. Then, slide the tortilla back into the pan carefully.

Step 9

Keep cooking, gently shaking the pan occasionally, until completely cooked through. Flip the tortilla again if needed to cook more.

Step 10

Serve in a plate, spread in the top some black salt or add mayonnaise.