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Loading...| 7 -8 medium potatoes , peeled and cut into bite sized pieces | |
| 1 zucchini , cut into bite sized pieces | |
| 1 tomatoes , cut into eighths | |
| 8 tablespoons chickpea flour ( gram flour ) | |
| 5 tablespoons soymilk | |
| 3 tablespoons vinegar | |
| 1 onion , chopped | |
| salt and pepper | |
| 1 pinch cayenne pepper | |
| olive oil |
| 1. | In a bowl, whisk together chickpea flour, soymilk, vinegar, salt, black pepper, and cayenne pepper until smooth. |
| 2. | Add potatoes, zucchini, tomatoes, and onion to the bowl and stir until the vegetables are well-coated in the batter. |
| 3. | Heat a skillet over medium-high heat and add olive oil. |
| 4. | Pour the batter and vegetables into the skillet and spread them evenly. |
| 5. | Cover the skillet with a lid and cook for about 10 minutes on one side. |
| 6. | Use a large plate to cover the skillet and flip the tortilla onto the plate. |
| 7. | Slide the tortilla back into the skillet and cook for another 8-10 minutes on the other side, or until golden brown and crispy. |
This Vegan Tortilla De Patatas is healthy, low in calories and high in protein as it uses chickpea flour instead of eggs.
Requires more cooking time than a traditional tortilla de patatas, and can be a little harder to flip because of the lack of egg.
This Vegan Tortilla De Patatas is rich in fiber and protein due to the chickpea flour which helps promote digestion and provides energy.
Moreover, the dish is low in fat and calories as it is cooked with olive oil.
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