54 lines
3.2 KiB
Markdown
54 lines
3.2 KiB
Markdown
Vegan Spanish potato tortilla
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![https://github.com/shautvast/notes/blob/main/Vegan%20gluten-free%20/spanish_tortilla/tortilla1.jpg]
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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
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for breakfast or lunch over there, but replacing the eggs with chickpea flower. Now chickpeas make an excellent egg replacer and is commonly
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added to commercial vegan egg mixes, but those often contain more starches or the taste is off.
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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
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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
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potato.
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Serves 1 if you're really hungry or 2 for a small snack.
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Ingredients:
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one medium sized potato
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3/4 / 190 ml cup of plain water
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half cup/ 80 g of chickpea flower
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1/4 teaspoon guar gum
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2 teaspoons of (good extra virgin) oliveoil for the egg mixture
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optional: 1 tiny pinch of Kala Namak salt
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decent dash of olive oil for baking
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salt and pepper to taste.
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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
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because it has a really strong egg aroma because of the sulphur that is in there. It can be overpowering, so use with care!
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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.
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Make sure to get a consistency that is not not too thick. You should end up with a light pancake batter.
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It will thicken after a couple of minutes, so add water if needed.
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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
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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
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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
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just on a plate, if you don't care about the excess oil.
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By not stacking them and frying them in batches you will get the most consistent browning and lots of flavour!
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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
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contain a cast iron skillet of that size, because they're so much better for the planet.
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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
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a final layer of batter, again just enough to cover the slices. If some of the batter remains, then so be it.
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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
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the pan under a hot grill will definitely help.
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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.
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Let it fry until down. The tortilla should feel quite firm.
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Serve on a plate with more pepper and salt to taste.
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