--- title: Tortilla tags: - leon - main source: name: Leon Fast Food Vegan author: Rebecca Seal & Chantal Symons & John Vincent locale: en_US diet: vegan servings: 6 prep time: 15m cook time: 90m --- >> [auto_scale]: true >> [duplicate]: ref Sift @chickpea flour{150%g} and @baking powder{1.5%tsp} into a #medium bowl{}. Add @water{500%ml}, @Kala Namak{1%tsp}, @pepper{1/2%tsp}, @mustard powder{1%tsp}, @nutritional yeast{1%tbsp} and @vegan cream cheese{60%g}. Stir until blended and set aside. Heat @olive oil{3%tbsp} in an #oven safe frying pan{}. Add @onion{2}(cut into thin rings) and @potatoes{2}(unpeeled, sliced thinly) and sautée for ~{15%min}, stirring occasionally. Add @garlic{2%cloves}(sliced thinly) and cook for another ~{15%min}. 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. Preheat the oven to 200°C. Add the @&(1)dough{} to the frying pan and mix thoroughly. Ensure that the veggies are spread evenly in the pan. Bake for ~{40-60%min}, 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.