Spanish potato tortilla is traditionally made with eggs and this is our vegan version made with a gram flour batter. It tastes just as good and we don’t think you would know that it is egg-free. We serve it with our egg-free ailoi made with aquafaba (chickpea water). It’s easy to make and makes good use of the chickpea water from a can of chickpeas that you normally throw away.
Tortilla de Patatas
Dietary: Vegan, Gluten free
Prep Time: 30 minutes | Cook Time: 40 minutes
- 1 small onion, finely sliced
- 375g potatoes
- 1 garlic clove, chopped
- 3 tbsp olive oil
- 50g gram flour
- 125ml water
- 1/4 tsp baking powder
- 2 tbsp aquafaba
- A pinch of salt and pepper
- Mix the gram flour, water and baking powder together, leave to sit for 30 minutes.
- Peel and slice the potatoes into 5mm thick slices. Par-boil the sliced potatoes for a couple of minutes, then drain.
- In a small 22cm deep sided, non-stick frying pan, fry the onion, potato and garlic in 2 tablespoons of the olive oil on the lowest heat until the potato is just soft, with only a small amount of golden colour, stirring frequently. This will take about 20 minutes.
- In a big bowl whisk the aquafaba with a pinch of salt and pepper until soft peaks, then gently mix in the gram flour batter.
- Remove the potato mixture from the frying pan and add to the gram flour mixture.
- Wipe out the frying pan removing any stuck bits of potato.
- Re-heat the frying pan with 1 tbsp of olive oil and pour in the tortilla mixture.
- Cook on a low heat. You will need to run a spatula around the sides of the tortilla, dragging the mixture in to create a straight edge sides of the tortilla as it sets. Place a lid on to help it cook through. When the tortilla is cooked through and set in the middle and on top, and the underside is golden brown leave it to sit for 10 minutes to cool slightly and firm up to make it easier to turn over.
- To turn the tortilla, oil a large plate, place over the top of the frying pan, put your hand on top and gently turn the frying pan over so the tortilla is turned over and on the plate.
- Wipe out the frying pan and brush with fresh olive oil and reheat.
- Slide the tortilla back into the frying pan to cook the other side for 5 minutes on a gentle heat until golden brown. Turn out onto a plate and leave to cool. Slice and eat warm or at room temperature with ailoli.
Dietary: Vegan, Gluten-free
Prep Time: 15 minutes
- 3 tbsp aquafaba (Chickpea water)
- 1 garlic clove
- Pinch of salt
- 1 tsp Dijon mustard
- 100ml olive oil
- 100ml sunflower or rapeseed oil
- 2 tsp lemon juice or white wine vinegar
- Small handful parsley, finely chopped
- Crush the clove of garlic with a pinch of salt to make a smooth paste with a large knife or in a pestle and mortar.
- In a clean, grease free mixing bowl, combine the garlic paste with the mustard, then using an electric hand beater, whisk in the aquafaba until frothy. (Or place into a blender and blend till frothy)
- Slowly pour the sunflower oil in a steady stream, whisking or blending continuously until thick and creamy.
- Add a little of the lemon juice or vinegar to taste. You may need another pinch of salt.
- Chop the parsley finely and stir into the aioli.
- Store in a jar in the fridge and keeps for up to 3 days.
Tip - To make plain mayonnaise, omit the garlic and herbs from the recipe, and whisk the mustard with the aquafaba and a pinch of salt until frothy, then proceed to add the oil as above. Add enough vinegar or lemon juice to taste.
Delicious food photography by Rob Wicks of Eat Pictures.
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