Tortilla Española (Egg-Free)

Ingredients

• 1.5 cups Chickpea Flour
• 1.5 cups Water
• about 450 g Potatoes
• 1 medium Onion
• 1/2 cup Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 medium Tomato
• 1/4 small Red Onion
• 1 tbsp Sherry Vinegar

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together chickpea flour and water until smooth. Let it rest for 15 minutes.
2. 2Peel and thinly slice the potatoes and onion.
3. 3Heat olive oil in a large skillet over medium heat. Add potatoes and onion and cook until softened and lightly browned, about 20-25 minutes.
4. 4Drain excess oil from the skillet, leaving a thin layer.
5. 5Pour the chickpea flour mixture over the potatoes and onion. Season with salt and pepper.
6. 6Cook over low heat until the bottom is set and lightly browned, about 10-12 minutes. Use a spatula to loosen the edges.
7. 7Place a plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet, uncooked side down.
8. 8Cook for another 5-7 minutes until the second side is set and lightly browned.
9. 9While tortilla is cooking, dice tomatoes and red onion. Mix with sherry vinegar, salt, and pepper.
10. 10Slide the tortilla onto a serving plate and serve warm or at room temperature with tomato salad.

Substitutions

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