Tortilla Española (Spanish Omelet) - Egg-Free Version
A thick, savory Spanish omelet made with potatoes and onions. This egg-free version uses a chickpea flour batter for binding.
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Ingredients
- about 910 g Potatoes, peeled and thinly sliced
- 2 medium Onions, thinly sliced
- 1 cup Olive oil
- 1 cup Chickpea flour (besan)
- 1 cup Water
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1In a large skillet, heat olive oil over medium heat. Add potatoes and onions and cook until softened and lightly browned, about 20-25 minutes, stirring occasionally. Remove from heat and drain excess oil.
- 2In a bowl, whisk together chickpea flour, water, salt, and pepper until smooth. Let stand for 10 minutes.
- 3Pour chickpea flour mixture over the potatoes and onions. Stir to combine.
- 4Return the skillet to medium heat. Pour the potato mixture into the skillet and cook for 10-12 minutes, or until the bottom is set and golden brown.
- 5Place a large plate over the skillet and carefully flip the tortilla onto the plate.
- 6Slide the tortilla back into the skillet and cook for another 8-10 minutes, or until the other side is set and golden brown.
- 7Remove from heat and let cool slightly before slicing and serving.
Substitutions
eggs → chickpea flour and water
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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