A dairy-free, eggs-free, vegan Tortilla Española is possible? Absolutely! Here there is a wonderful variation of the classic tortilla but absolutely cruelty-free and it's absolutely delicious. You have to give it a try!
Send some love to elephantasticvegan.com where we found this great recipe!
Wash and cut the potatoes in small pieces (peel if you want to). Boil the potatoes in water until soft. Drain and set aside.
Mix the chickpea flour with the kala namak and slowly add the water. Mix well until there are no lumps left and the mixture resembles the consistency of eggs. Add the cooked potatoes to the mixture.
Heat the olive oil in a pan and pour in the chickpea flour-potato mixture. Let it cook on medium-high heat for about 5 minutes until it sets on the sides and you’ll be able to turn it. Let it cook on the other side as well for about 3 minutes.
You can serve this dish warm or cold. A green leafy salad and garlic mushrooms would be such great side dishes.
By VeggieSouls
