Spanish tortilla strudel

Ingredients

• 2 sheets phyllo dough
• 4-5 baby potatoes (about 270 g)
• 1 tablespoon olive oil
• 3 tablespoons chickpea flour
• 1 tablespoon cornstarch
• ⅛ teaspoon turmeric (optional)
• ⅛ teaspoon salt
• ½ tablespoon apple cider vinegar
• ½ teaspoon onion powder (optional)
• 120 ml water
• 1 teaspoon thyme, to serve
• 1 teaspoon parsley, to serve
• 1 teaspoon basil, to serve
• 1 garlic clove, germ removed, to serve
• 2 tablespoons olive oil, to serve

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of basil
• What to use instead of cornstarch
• What to use instead of potatoes
• What to use instead of parsley
• What to use instead of thyme

Instructions

1. Scrub the potatoes with a soft brush and boil them for 10-14 minutes, until tender (pierce one with a skewer to check).
2. In a bowl, whisk the chickpea flour, cornstarch, turmeric, salt, vinegar, onion powder and water until smooth: this is the chickpea batter.
3. Drain the potatoes, peel them and cut them into small pieces. Heat the oil in a nonstick skillet over medium-high heat and sauté them for 1 minute.
4. Lower the heat, stir the chickpea batter and add it to the skillet, stirring constantly for 2-3 minutes, until it's quite thick and creamy. Let it cool slightly.
5. Preheat the oven to 190°C (375°F). Lay out the phyllo sheets and place the tortilla filling lengthwise, near one edge and short of the ends. Roll it up and put it on a baking sheet lined with parchment paper.
6. Bake at 190°C (375°F) for 12 minutes, until the phyllo is golden.
7. To serve, chop the parsley, basil and garlic and warm them over low heat with the thyme and oil for a couple of minutes. Brush the strudel with this mixture, cut it into portions and serve.

Nutrition facts

Approximate, per serving (about 109 g). Calculated with data from USDA FoodData Central.