From f66629d3e3eca3097961c33ec828be58c92ba5dc Mon Sep 17 00:00:00 2001 From: Sander Hautvast Date: Sun, 12 May 2024 13:10:21 +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 0db6232..3e53d18 100644 --- a/Vegan gluten-free /spanish_tortilla/spanish_tortilla.md +++ b/Vegan gluten-free /spanish_tortilla/spanish_tortilla.md @@ -27,7 +27,7 @@ because it has a really strong egg aroma because of the sulphur that is in there Mix the chickpea flower, water, olive oil and guar gum, 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. +It will thicken after a couple of minutes, so add a little 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