| Spanish Tortilla - Egg Free
Servings: 6 to 8
Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
The traditional "Spanish Tortilla" can be thought of as a simple potato and onion omelet (or omelette if you prefer). This version forgoes the eggs and uses garbanzo bean (chickpea) flour as the binder. Although this version isn't quite as fluffy as the original, it is much more healthy and very delicious! Give it a try!
Instructional images follow the recipe.
- 1 pound Potatoes (1 large or 2 to 3 small depending on variety)
- 1/2 Large yellow onion
- 1/2 cup Chickpea flour (Garbanzo bean flour) (click to view)
- 1/2 cup Water
- 1/2 cup Silken Tofu (substitute soft tofu if desired)
- 2 teaspoons Nutritional Yeast (click to view)
- 1/4 teaspoon Turmeric powder (Optional - for added yellow color)
- 1/4 teaspoon Kala Namak (Black Salt - see notes) (click to view)
- 1 Tablespoon Chives - finely diced
- 1 Tablespoon Parsley - chopped
- 10 inch non-stick pan with a lid
- Flat plate slightly larger than the non-stick pan
Kala namak is known as black salt, but it is actually pinkish-purple and has an egg-like smell and taste due to the mineral/sulfur content. The taste and smell will cook out when heated, so it is best to use as a finishing salt after the food is cooked and you are ready to eat. You can find Kala Namak at Indian grocery stores and some Asian markets.
To prepare the egg-free mixture that will bind the tortilla, whisk the chickpea flour and water in a large bowl until there are no lumps. Drain the tofu if there is extra moisture in the package and whisk it into the chickpea mixture until there are only small lumps of tofu. Set the mixture aside to allow the chickpea flour to fully hydrate.
Prepare the onion by slicing into 1/8 inch thick slices. Prepare the potatoes by slicing them in half lengthwise, and then slicing each half again lengthwise. Slice each quarter potato into 1/4 inch slices, which will result in a quarter moon shape. (see images below)
Place the non-stick pan over medium high heat and add the onions once the pan is hot. Add 2 tablespoons of water to help prevent the onions from sticking. Sauté the onions stirring frequently and adding water as needed until they begin to lightly brown, about 4 minutes. Add the potatoes to the pan and add enough water to almost cover the potatoes, about 1/4 cup or a little more. Stir the potatoes and onions and then turn down the heat to medium and cover the pan with a lid. Let the potatoes cook for about 7 to 10 minutes, or until they begin to soften and are almost fork tender.
Remove the lid from the pan and strain the potatoes an onions if there is water remaining in the pan. Add the potatoes and onions to the bowl with the chickpea mixture and stir to combine. If there are potatoes or onions stuck to the bottom of the pan, rinse the pan with warm water and wipe it out with a kitchen towel. Place the pan over medium heat and generously spray with non-stick spray or add 1 tablespoon of oil and swirl to coat the bottom of the pan. Pour in the potato mixture into the pan and spread evenly with a heat-proof spatula. Use the spatula to shape the edges of the mixture until the tortilla holds its shape. (see images below) Cover the pan with a lid and let the tortilla cook while covered for about 10 minutes, checking after 7 minutes to make sure it is not burning. The tortilla should be set enough so it can be transferred to a plate and still hold its shape.
Now comes the tricky part, flipping the tortilla. Remove the tortilla from the heat and use the spatula to loosen the edges of the of the tortilla and then run the spatula under the tortilla as well as you can to make sure it is not stuck. Place the plate on top of the pan. Holding the plate with one hand, and the handle of the pan with the other, quickly flip the pan over so the tortilla is transferred to the plate. (see images below) Return the pan to the heat and spray with non-stick spray or add a little more oil. Gently slide the tortilla into the pan. Cover and cook for an additional 7 to 10 minutes, or until the nicely browned on the second side. Once cooked, remove the lid and slide the tortilla onto a serving plate. Often times the second side cooked looks better than the first side, so you may want to flip it over for a better presentation when serving. To serve, slice the tortilla into 6 or 8 pie slices and garnish with kala namak, chives, and/or parsley as desired.
This is what Black Salt looks like. You can find it in Indian and some Asian grocery stores, or buy it online from the Amazon link above.
Mise en place:
It is very helpful if you get all of your ingredients together before you start to cook any recipe
Putting it all together:
Create the "egg-free" mixture by whisking the chickpea flour and water in a large bowl
Add the tofu and whisk until there are only small lumps.
Add the onions to a hot pan with a little water to caramelize.
Cook the onions, adding a little water as needed, until they begin to brown
Add the potatoes
Cover the pot with a tight fitting lid and cook potatoes until they begin to soften
Add the potatoes to the bowl with the chickpea and tofu mixture and stir until the potatoes are covered with the mixture.
Return the pan to medium heat and spray with non-stick spray with non-stick spray. Pour the potato mixture into and spread evenly.
Use a heat-proof non-stick spatula to shape the edges of the tortilla.
This is what the edges should look like when they are shaped.
Cover and cook for 7 to 10 minutes
When the bottom of the tortilla is brown, gently run a spatula around the edges to loosen from the pan.
Place a large plate over the pan and flip the pan upside down so the tortilla is on the plate.
Slide the tortilla from the plate back into the pan. Cover and cook an additional 7 to 10 minutes.
Slide the tortilla out of the pan onto a plate and slice into 6 or 8 pie shaped pieces.