vegan potato tortilla

A plant-based version of the Spanish tortilla, made with potato, olive oil and da Carla organic kikärtsmjöl. The chickpea flour binds naturally and gives structure without egg. Choose for yourself whether you cook the potato the classic way in a pan or quickly in the microwave.

Onion or no onion? Spain's great divide, choose the sweetness of onion or let the potato speak for itself. Black salt (kala namak) gives a slight eggy note, but ordinary salt works just as well. Baking powder is optional but adds a subtle fluffiness.

Tips for success: fry over a low heat and give the tortilla time, the chickpea flour needs to be properly cooked through.

If you'd like to vary it, you can swap the potato wholly or partly for cauliflower, or add peppers, courgette, spinach, leek or kale – cooked and without excess liquid.

Ingredients:

• approx. 800 g medium potatoes (about 5-6 st)
• ½ yellow onion (optional)
• Olive oil, plenty for frying
• 250 ml water
• 6 msk da Carla kikärtsmjöl
• ½ tsk baking powder (optional but recommended)
• ½ tsk turmeric
• Black salt (kala namak) or ordinary salt, to taste

How to make it

• Peel the potatoes (or leave the skin on) and cut into thin slices. Finely slice the onion if using.
• Cook the potato: Traditionally, in a pan Heat plenty of olive oil in a frying pan. Add the potato and onion and fry over a low–medium heat until completely soft and lightly golden. Stir occasionally. The potato should become soft, not crisp. Season lightly with salt and remove from the heat.
• Quickly, in the microwave Place the potato and onion in a large microwave-safe bowl. Drizzle over a little olive oil and add a pinch of salt. Cover loosely. Microwave at 800 W for about 18–20 minutes, stirring halfway through. The potato should be completely soft.
• While the potato cooks, whisk together chickpea flour, water, turmeric, baking powder and salt.
• Fold in the hot potato and onion. Leave to stand for a few minutes so the batter settles around the potato.
• Heat a little fresh olive oil in a frying pan over a low heat. Pour in the mixture and even out the surface. Fry the first side for 8–10 minutes, without stirring, until the surface has set and the edges release. Turn carefully using a plate or lid. Fry the other side for 6–8 minutes until golden and cooked through.
• Remove from the heat and leave to rest for 5-10 minutes. Cut into pieces and serve warm, lukewarm or cold.