From f2c70779d46ff56c1fff7353558dd92b2898916e Mon Sep 17 00:00:00 2001 From: Sander Hautvast Date: Sun, 12 May 2024 13:08:09 +0200 Subject: [PATCH] Update spanish_tortilla.md --- Vegan gluten-free /spanish_tortilla/spanish_tortilla.md | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/Vegan gluten-free /spanish_tortilla/spanish_tortilla.md b/Vegan gluten-free /spanish_tortilla/spanish_tortilla.md index 96ce2ac..8fc0983 100644 --- a/Vegan gluten-free /spanish_tortilla/spanish_tortilla.md +++ b/Vegan gluten-free /spanish_tortilla/spanish_tortilla.md @@ -25,7 +25,7 @@ Serves 1 if you're really hungry or 2 for a small snack. 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. +Mix the chickpea flower, water, olive oil and guar cum, both salts, 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.