This vegan tortilla is super simple to prepare and it was approved by my Spanish flatmate! As a side-dish I made pan tumaca, a typical dish from Catalonia, that another Spanish friend of mine introduced me to (pan tumaca menas tomato bread. Since I already prepared tortilla, I won´t make the bread and just serve the “tumaca” part of the dish). Variations with corn, steamed veggies or fresh salad are delicious as well!
Since you need a lot of eggs for the non-vegan original from Spain I used kala namak, an Indian or Pakistani salt, that tastes like boiled eggs. You find it in Asian and organic stores and sometimes the package says “black rock salt” even though it is pink.
Let´s go straight to the recipe!
Start with peeling the potato. Cut it into cubes and boil it in salted water. The potato is done, when the cubes are kind of soft and slide off a fork or knife, if you stick it into a cube. Drain the cubes, put them in a bowl and add the chickpea flour. Add kala namak and pepper and mix everything with a large spoon. If necessary, add a small amount of water. Heat up some oil in a pan and pour the dough in it. Start frying one side, until it is golden brown (takes around two minutes). Turn it and fry the other side.
Pan tumaca: Cut the tomato in two halves. Use a grater and start grating it, until just the peel is left. Add salt, pepper, herbs and a small amount of olive oil to the tomato pulp. Mix it with a fork and serve it together with the vegan tortilla.
I am Julia, vegan by heart, traveler and minimalist based in beautiful Portugal. I love simple but delicious food, ashtanga, skating, surfing and having a nice conversation over snacks and a glass of wine. I am blogging about vegan food, my minimalist journey, life hacks and my experiences as a traveler.