Ingredients (serves 4):
- 500 g potatoes
- 1 small onion
- 2 cups unsweetened soy milk (480 ml)
- 1 small spring onion (cut into small rings)
- 2 cups chickpea flour (approx. 240 g)
- 1 tbsp chopped parsley
- 1 pinch curcuma
- 2 tablespoons virgin olive oil
Peel potatoes and onions and chop into small cubes.
Heat 1 tablespoon of olive oil in a pan and roast onions and potatoes gently for 5 minutes. Sprinkle with pepper and salt. Reduce the heat and place a lid on the pan. Steam for 12-15 minutes or until the potatoes are soft (stir occasionally to avoid sticking in the pan).
In the meantime mix chickpea flour, chopped parsley and curcuma powder in a large bowl. Add the soy milk and blend to obtain a sticky paste. Add chopped spring onions and season with pepper and sea salt.
Mix cooked potatoes and onions with the chickpea paste until well combined.
Heat another tablespoon of olive oil in the pan, add the potato-chickpea mixture and leave to set at medium heat. Keep jiggling the pan to prevent Tortilla from sticking.
After 8-10 minutes, transfer Tortilla to a plate and return upside down to the pan (you might want to add a bit more oil to the pan before doing that...).
Fry for another 5 minutes, than transfer to a big plate and serve hot or cold with vegan mayonnaise and/or fresh bread.
- 200 ml soy cream
- 2 tsp mustard
- 2 garlic cloves
- pepper and salt
- 1 tbsp lemon juice
- 1 tbsp white balsamico vinegar
- 1 pinch curcuma
- approx. 80 ml virgin olive oil
Peel and chop garlic and combine together with soy cream, mustard, lemon juice, vinegar and curcuma in a mixing bowl. Mix with a stick blender until well combined, then add the olive oil little by little (keep mixing all the time), until obtaining a creamy mayonnaise. Season to taste with pepper and salt.