Dairy-Free Torta de Huevo con Tomate (Tomato 'Egg' Cake)

Ingredients

• 1 cup Chickpea flour
• 1 cup Water
• 2 medium Tomato
• 0.5 small Onion
• 2 cloves Garlic
• 2 tbsp Olive oil
• to taste as needed Salt
• to taste as needed Pepper
• 2 tbsp Nutritional yeast

Instructions

1. 1In a medium bowl, whisk together the 1 cup of chickpea flour and the 1 cup of water until the mixture is completely smooth, with no lumps. Season this mixture with salt and pepper to your liking.
2. 2Dice the 2 medium tomatoes into small pieces. Finely chop the 0.5 small onion. Mince the 2 cloves of garlic.
3. 3Heat the 2 tablespoons of olive oil in a 10-inch non-stick skillet over medium heat, which is about 350°F (175°C). Add the chopped onion and minced garlic to the skillet and cook, stirring occasionally, until they are softened and the onion is translucent, about 3-4 minutes.
4. 4Add the diced tomatoes to the skillet with the onions and garlic. Cook, stirring, until the tomatoes begin to soften, about 2-3 minutes.
5. 5Pour the chickpea flour and water mixture into the skillet over the vegetables. Sprinkle the 2 tablespoons of nutritional yeast evenly over the top of the mixture.
6. 6Cook the 'cake' undisturbed for 5 to 7 minutes, or until the bottom is set and has turned a golden brown color. You can gently lift an edge with a spatula to check the color.
7. 7Carefully slide a spatula around the edges of the skillet and then confidently flip the 'cake' over. Cook the second side for another 5 to 7 minutes, until it is also golden brown and cooked through.
8. 8Slide the finished torta de huevo onto a cutting board. Let it rest for 1 minute before slicing into wedges and serving warm.

Substitutions

Related Guides