From d86b08c948932a1b812f48f6f260d28b2533ef17 Mon Sep 17 00:00:00 2001 From: Sander Hautvast Date: Sun, 12 May 2024 12:57:16 +0200 Subject: [PATCH] Create spanish_tortilla.md --- Vegan gluten-free /spanish_tortilla.md | 52 ++++++++++++++++++++++++++ 1 file changed, 52 insertions(+) create mode 100644 Vegan gluten-free /spanish_tortilla.md diff --git a/Vegan gluten-free /spanish_tortilla.md b/Vegan gluten-free /spanish_tortilla.md new file mode 100644 index 0000000..f5c03ce --- /dev/null +++ b/Vegan gluten-free /spanish_tortilla.md @@ -0,0 +1,52 @@ +Vegan Spanish potato tortilla + +This was a idea that had been cooking in the back of my mind for the past weeks. It's really simple, make a decent Spanish tortilla like they have +for breakfast or lunch over there, but replacing the eggs with chickpea flower. Now chickpeas make an excellent egg replacer and is commonly +added to commercial vegan egg mixes, but those often contain more starches or the taste is off. + +So I wanted to make it from scratch, and the first try was actually pretty good. Both in structure as in flavour and mouthfeel. If I'm really critical +I would say that it's slightly heavier than the egg version, but it hardly mattered and I ended up with a really joyous tortilla tasting mostly fried +potato. + +Serves 1 if you're really hungry or 2 for a small snack. + +Ingredients: +one medium sized potato +3/4 / 190 ml cup of plain water +half cup/ 80 g of chickpea flower +1/4 teaspoon guar gum +2 teaspoons of (good extra virgin) oliveoil for the egg mixture +optional: 1 tiny pinch of Kala Namak salt +decent dash of olive oil for baking +salt and pepper to taste. + +Now the kala namak, if you can get it will add a nice egginess to the flavour. It's a brown salt from India and the taste is quite astonishing +because it has a really strong egg aroma because of the sulphur that is in there. It can be overpowering, so use with care! + +Mix the chickpea flower, water, olive oil and guar cum, salt and a dash of pepper. Get rid of the lumps with a whisk and let it rest. +Make sure to get a consistency that is not not too thick. You should end up with a light pancake batter. +It will thicken after a couple of minutes, so add water if needed. + +While the batter is resting, peel the potato (or just wash it if you like), and slice it really thin, not more than a milimeter. Some folks cook +the potato but to me that is like wasting the point of the whole tortilla. So put them on a clean tea towel to remove some of the starches and +fry them in batches in a skillet with enough olive oil until they are nicely browned. Fire on medium high. Put the fried potatoes on the tea towel or +just on a plate, if you don't care about the excess oil. + +By not stacking them and frying them in batches you will get the most consistent browning and lots of flavour! + +For frying up the final tortilla, use the right size pan. I used a 8 inch / 20 cm non stick one, because that's what I have. My whish list does +contain a cast iron skillet of that size, because they're so much better for the planet. + +Preheat the pan with a litlle oil and start stacking half of the potato slices. Then enough batter to cover them, the rest of the potatoes and +a final layer of batter, again just enough to cover the slices. If some of the batter remains, then so be it. + +Now slowly fry the tortilla, for about five minutes. The top should be setting very slowly. We want it to be set, just enough to flip it. Putting +the pan under a hot grill will definitely help. +Now, once you feel secure, carefully slide the tortilla on a plate (cooked side down). Put the pan upside down over it and quickly flip it. +Let it fry until down. The tortilla should feel quite firm. + +Serve on a plate with more pepper and salt to taste. + + + +