The traditional Spanish tortilla is a yummy potato and onion frittata that is sliced up and served warm, a perfect simple comfort food that is delicious any time of day or night. So why not make a vegan version? I had a packet of chickpea flour sitting in my cupboard and did some research, and found out that it works well as a high-protein egg substitute. In fact, I will be so bold as to say you won’t miss the eggs at all! Serves 4 -6 depending on portion size. Adapted from Vegalicious. Goes well with olives or chopped veggie salad.

Ingredients:

8 medium or about 10 small potatoes (Yukon gold potatoes work nicely)

1 small onion, chopped

1 cup of chickpea flour

1 cup water or unsweetened plain soymilk

4 Tbsp extra virgin olive oil

1 tsp sea salt

1 tsp garlic powder or sauteed chopped fresh garlic

1/4 tsp turmeric powder

fresh ground pepper to taste

Slice up the potatoes about 1/4 inch thick. In a 12-inch frying pan, saute the onions in olive oil until golden and translucent. Then add potatoes, cover and saute over a medium heat, stirring occasionally until potatoes are soft (about 8 min).

Meanwhile, whisk together the chickpea flour, garlic, turmeric, and water or soymilk, making sure there are no clumps. Add salt and pepper and incorporate into the sauteed veggies. Spread the veggies evenly over the bottom of the pan and then pour the batter over the top. Cover the pan again and leave cooking on medium-low heat. You will start to see the batter congeal. When the edges turn golden brown (peek underneath with a spatula to make sure the bottom is golden brown too), you are ready to flip the tortilla. My trick for flipping: lay a large plate over the frying pan. Hold it in place with your hand and flip the pan over. Then gently slide the tortilla back into the pan, and voila!

Allow it to cook on the other side, uncovered, until nicely browned.

Transfer to a large plate, and slice into nice triangle servings. Buen provecho!