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Tortilla de patatas

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As you can imagine from the name, this dish is very similar to what in Spain would be the Tortilla de patatas, but instead of using eggs, we use chickpea flour. Chickpea flour and water is a great substitute of what you would usually do with eggs, in this but also in other recipes, like Crespelle. This one is easy, relatively quick, and really tasty!

Ingredients (2 people)#

  • Chickpea flour: 130 gr
  • Water: 260-280 gr
  • Potatoes: around 300 gr
  • Onion: one small, or half of a big one
  • Baking powder: 1 tsp
  • Olive oil and salt to taste

Method#

  1. Cut the potatos in small cubes
  2. Boil them in hot water - it should only take 10 mins because they are already cut down
  3. In the meantime, cut the onion into small pieces and fry slowly in a non-stick pan, with a little bit of olive oil
  4. Prepare the batter with the chickpea flour and the water, and mix well with a whisk to remove the lumps
  5. Add a pinch of salt and a teaspoon of baking powder
  6. When the potatoes are ready, take them out of the boiling water and add them to the batter you've just made with the chickpea flour. Add the onion in too - they would have softened by now, whilst frying in the pan
  7. Mix everything with a spoon, check that the pan is still well greased, otherwise add a bit of oil. In this case, I'd recommend a seeds oil of your choice, instead of olive oil. Make sure the oil spreads well on the surface of the pan and then pour the whole mixture into it
  8. Cook it on low flame/heat with a lid on top. Cook one side first, for 5-7 minutes, checking underneath every now and then.
  9. Then flip the tortilla to the other side, helping yourself by placing it on the lid if necessary.
  10. Wait another 5 more minutes, and then it's ready!

Tips#

I recommend accompanying it with yogurt sauce (soy-based plain yogurt, of course), and some salad on the side.