Tortilla
Ingredients
- Chickpea flour: 150 g
- Baking powder: ½ tbsp
- Water: 500 ml
- Kala namak: 1 tsp
- Pepper: ½ tsp
- Mustard powder: 1 tsp
- Nutritional yeast: 1 tbsp
- Vegan cream cheese: 60 g
- Olive oil: 3 tbsp
-
Onion:
2
cut into thin rings
-
Potatoes:
2
unpeeled, sliced thinly
-
Garlic:
2
cloves
sliced thinly
- Smoked paprika powder
Cookware
- Medium bowl
- Oven safe frying pan
Method
Sift chickpea flour and baking powder into a medium bowl. Add water, Kala Namak, pepper, mustard powder, nutritional yeast and vegan cream cheese. Stir until blended and set aside.
- chickpea flour: 150 g
- baking powder: 1.5 tsp
- water: 500 ml
- Kala Namak: 1 tsp
- pepper: ½ tsp
- mustard powder: 1 tsp
- nutritional yeast: 1 tbsp
- vegan cream cheese: 60 g
Heat olive oil in an oven safe frying pan. Add onion and potatoes and sautée for , stirring occasionally.
- olive oil: 3 tbsp
- onion: 2
- potatoes: 2
Add garlic and cook for another . If the veggies brown too quickly, reduce the heat. The goal is for everything to be golden brown, and the potatoes to be almost cooked.
- garlic: 2 cloves
Preheat the oven to 200°C.
Add the dough to the frying pan and mix thoroughly. Ensure that the veggies are spread evenly in the pan.
- dough from step 1
Bake for , until the tortilla feels firm to the touch. Leave to cool in the oven.
Serve in slices with some smoked paprika powder and a salad.
- smoked paprika powder