No-Egg Spanish Tortilla
INGREDIENTS:
- 4 medium potatoes
- Half onion
- 3 tbsp coconut oil
- 16 tbsp chickpea flour
- 16 tbsp water
- 1 cup water
- Salt to taste
- Half onion
- 3 tbsp coconut oil
- 16 tbsp chickpea flour
- 16 tbsp water
- 1 cup water
- Salt to taste
DIRECTIONS:
Peel the potatoes and wash them. Cut them in half lengthwise. Then, slice the potatoes in pieces to taste. Peel and chop the onion into small pieces.
I do a healthy version so I use water instead of a lot of oil. In a non-stick frying pan, place two tablespoons of coconut oil and when the oil is hot, add potatoes, onion, salt to taste and 1 cup of water and bring it to boil. You may need to turn down the heat slightly, so the potatoes do not burn. Cook for about 20 minutes or until potatoes are soft. Stir occasionally. Remove the potatoes and onion from the pan with a slotted spoon.
In a bowl, place 16 tablespoons of gram flour and 16 tablespoons of water, add salt and beat by hand with a fork. Pour in the potato onion mixture. Mix all together.
Place one tablespoon of coconut oil in a frying pan and heat on medium heat. Pour in the potato onion mixture and cook over medium heat for about five minutes. Place a plate over the tortilla and turn it around and cook the other side for about another 5 minutes. Turn the tortilla again if required until it’s totally cooked and enjoy.
