I don't know if this is the same for everyone, but where we are it has become rather difficult to get hold of pasta and rice. It is slowly getting easier but we wanted to make more interesting things out of the things we can get hold of, potatoes. So this vegan Spanish tortilla is something super easy to make but something a bit more interesting to eat for lunch or dinner.
It's super easy to make, it tastes great and it's very filling!
I've said this serves 4 generously but that's if you eat it on it's own. It's thick so if you add salad or anything else with it then you could serve up to 10 people.
This is how we enjoyed out tortilla.
I had a smaller portion with some salad and foccacia. It was still incredibly filling this way!
This tortilla can also be called a Spanish Omlette. I'm not sure if there is a difference between the two but when you type one in they both come up.
We added a little vegetables into ours to make it even better! You can add in whatever you want; If you want it just potato and onion, just leave the other vegetables out. Or if you would like to try it with other vegetable you can add those in.
You can see in this picture where I have added the vegetable in. I really loved it this way!
It doesn't take long to cook, Joss helped me make this and we made it in about 30 minutes.
It tastes amazing hot or cold so it's great if you want to make it in the morning ready for the evening. We had left overs for 3 days and we enjoyed those cold for lunches.
I would like to try it with gravy, but the weathers been so warm recently, it's a bit too hot for that.
Nutritional Information for 1/4
Calories: 523.5
Fat: 16.12g
Carbohydrates: 85.35g
Fiber: 7.97g
Protein: 10.92g
Calcium: 60.5mg
Iron: 4.25
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I hope you love this Spanish Tortilla as much as we did!
- Marisa -
Spanish Tortilla
Ingredients
4 tbsp Olive Oil
1kg Potatoes - About 4 large potatoes
1 Onion - Diced
1 Cup Plain Flour
2 Cup Water
Salt to Taste
1 Pepper - Diced
1 Tin Sweetcorn - Drained
¾ Cup Cheese - Grated
¼ tsp Turmeric - This is good for your joints, it also helps add a little colour.
Method
Peel and wash the potatoes. Slice them lengthways about 1cm thick.
Heat 2 tbsp oil in a frying pan, roughly 22cm.
When hot add the potatoes, onions, salt and 1 cup of water. Bring to a boil and cook for 10 minutes
Add the peppers and cook for a further 10 minutes or until the potatoes are soft.
While that’s cooking make the binding sauce; This is essentially your egg in this recipe; non vegan spanish tortillas use egg to bind the ingredients together.
In a large bowl mix 1 Cup water,the flour turmeric and salt. Beat with a fork.
Using a slotted spoon remove the potatoes and onion from the pan and place in the binding sauce.
Add the sweetcorn and cheese and gently mix to combine.
Remove any excess from the frying pan and heat 2 tbsp oil on a medium heat.
Pour the mix in the frying pan.
Cook for 5 minutes on each side. If it’s not completely cooked continue to flip every 5 minutes. It will brown a little, you can see in the pictures how it is supposed to look.
Because the tortilla is so large the best way to flip it is to put a plate of the top of it, turn the frying pan over so the tortilla is on the plate and then slide back into the frying pan.
This way it wont split when you flip it.
Serve
Enjoy!
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