Spanish tortilla, vegan

Ingredients for 2 servings:

• 4 potatoes
• 1 clove(s) garlic, finely chopped or squeezed
• 1 onion(s), finely chopped
• ¾ cup flour (chickpea flour)
• 1 tsp baking powder
• ½ cup water
• 1 tbsp vinegar, vegan
• 1 tsp sweet paprika powder
• e.g. parsley
• Salt
• Sunflower oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

potato tart

Cut the potatoes into thin slices (slicing is best) and fry until golden brown. Sauté the onions and garlic for a few minutes until translucent, then set aside with the potatoes. Vigorously mix the chickpea flour with the water, vinegar, and baking powder until creamy, then add the paprika, parsley, and salt. Mix this mixture in a bowl with the potatoes, onions, and garlic. Then add to a pan with hot sunflower oil, smoothing the surface. Cover and fry on both sides over medium heat for ten minutes. Tip: To turn the tortilla, it’s best to turn it out of the pan onto a plate and then slide it back into the pan; you may need to add more oil.