Vegan Spanish tortilla

Ingredients

• 450 g potatoes
• ½ sweet onion
• ½ medium zucchini
• Sunflower (or olive) oil, for frying
• 75 g chickpea flour
• 2 tablespoons tapioca starch or cornstarch
• 1½ tablespoons apple cider vinegar
• 200 ml water
• 90 ml soy milk
• ½ teaspoon salt
• 1 tablespoon olive oil, for setting the tortilla

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of olive oil
• What to use instead of zucchini
• What to use instead of sweet onion
• What to use instead of cornstarch
• What to use instead of soy milk
• What to use instead of potatoes

Instructions

1. Heat plenty of oil in a large skillet over medium heat.
2. Peel the potatoes and slice them not too thinly. Peel the zucchini, slice it a little thicker and soak it in water with a pinch of salt.
3. Fry the potatoes, stirring and turning them now and then. Slice the onion and, when the potatoes are translucent, add it.
4. When the onion starts to soften, drain the zucchini very well and add it. Fry everything until the potatoes are fully cooked and transfer to a colander to drain off as much oil as possible.
5. Blend the chickpea flour, cornstarch, vinegar, water, soy milk and salt. Add the potatoes with the onion and zucchini and mix well.
6. Heat 1 tablespoon of oil over medium heat in a 20 cm skillet. Pour in the mixture, cover and cook over low heat for about 10 minutes, until set on one side.
7. Flip it using another skillet or a plate and cook the other side for 5-7 more minutes, until set and lightly golden.
8. Let it rest for 5 minutes before serving, cold or hot. For a lighter version, use potatoes boiled in their skins instead of fried, and griddled zucchini and onion.

Nutrition facts

Approximate, per serving (about 284 g). Calculated with data from USDA FoodData Central.