I admit that posting a recipe for tortilla espanola on vegan blog is a weird thing. It’s pretty obvious that the main ingredient of this dish are not vegan at all. So how I make tortilla espanola without eggs, lots and lots of eggs. It’s like making pizza without flour.
But don’t worry this recipe is not a mistake or cooking disaster.
Most of basic ingredients are the same like potatoes and onions. I even add some oyster mushrooms and fresh parsley leaves. the only unusual thing is that here’s no eggs at all. Instead I prepare a mysterious mixture. The main role in this mixture plays the besan which is simply a chickpea flour. This flour is just amazing and there is no better substitution for eggs!
Tortilla made of besan tastes delicous and is soft, but still ingredients holds together. beside its deliciousness it’s also for everyone: those who don’t like eggs, who don’t want to eat them or for those who have allergy.
Experimenting in the kitchen is what I like the most. When I analyse ingredient by ingredient, how they may react, what should I add and what should be removed.
Making totally nonvegan dish a vegan one is really a challenge. Despite plethora of pure vegan dishes, sometimes we wan’t to try something that in original is not vegan. It can be difficult sometimes to veganise the dish. You have to try and try, make mistakes etc. But when the taste and the structure came out wonderful you feel amazing.
How about you, do you like experimenting in the kitchen?
1 tortilla (4 servings)
4-5 tbsp canola oil
1/2 medium onion
125g oyster mushrooms
a handful of parsley
13 tbsp besan (chickpea flour)
2 tbsp apple vinegar
3 tbsp plain flour
150 ml water
1/4 cup (60ml) soy milk
1 tbsp canola oil
1. Peel potatoes and cut into slices as thin as you can. The thinner we cut the potatoes, the shorter time of frying.
2. Slice the onions. Cut mushrooms into quite big pieces. Chop parsley leaves.
3. Heat the 4 tbsp of canola oil on the frying pan. Add potatoes. Cook stirring frequently. When potaoes begin to get soft, add onion and mushrooms. Season with salt and pepper. When the potatoes and the rest are soft, add parsley.
4. In the meantime prepare “egg mixture”. Mix together chickpea flour, palin flour, vinegar, oil water and milk. Season with salt and pepper. Mix well. There should be no lumps in the mixture.
5. Add fried potatoes to the mixture and stir. Pour all on the hot frying pan (i use the same one I fry the potatoes). Make sure the whole pan is covered evenly.
6. Fry for 5-6 minutes. Tortilla should be golden on the frying side and the edges should be firm.
7. When the first side is ready, cover the frying pan with large flat plate and flip the tortilla on this plate. Gently transfer the tortilla (uncooked side) on the frying pan. Fry for another 4-5 minutes until golden. During the frying time you can add a little bit of oil (up to 1 tbsp).
6. Serve with tomato sauce or salsa.
1 tortilla (4 servings):
protein: 54 g; fat: 214 g; carbohydrates: 275g, dietary fibre: 33 g;
iron: 21 mg; calcium: 312 mg; zinc: 8mg
protein: 13,5 g; fat: 20 g; carbohydrates: 53,5g, dietary fibre: 8,2 g;
iron: 5,3 mg; calcium: 78 mg; zinc: 2mg