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🍽️ Crispy Vegan Tortilla with Potatoes

325 kcal · 30 min · 4 servings

Ingredients

• 3 onions
• 6 firm-boiling potatoes (à 100 g)
• 4 tbsp olive oil
• salt
• 120 g chickpea flour
• 1 tsp Kala Namak
• 0.5 tsp turmeric powder
• 0.5 tsp garlic powder
• 1 tsp nutritional yeast flakes
• 1 pinch cayenne pepper
• 0.5 tsp cream of tartar baking powder
• 250 ml unsweetened soy drink (soy milk)

Instructions

1. 1. Peel the onions and cut them into small cubes.
2. 2. Peel the potatoes, rinse them, and pat them dry.
3. 3. Cut the potatoes into cubes of about 1 cm.
4. 4. Heat 1 tablespoon of oil in a pan.
5. 5. Add the onion and potato cubes to the hot pan.
6. 6. Cover the pan and fry the mixture for 15 minutes over medium heat.
7. 7. Turn the ingredients occasionally while frying.
8. 8. Season the mixture with a pinch of salt.
9. 9. In a separate bowl, mix chickpea flour, Kala Namak salt, turmeric, garlic powder, nutritional yeast, cayenne pepper, and baking powder.
10. 10. Pour the soy drink into the dry ingredients.
11. 11. Stir everything well until a smooth batter forms.
12. 12. Let the batter rest and swell for 5 to 10 minutes.
13. 13. Gently fold the fried onion and potato mixture into the batter.
14. 14. Let the combined mixture rest for another 5 minutes.
15. 15. Heat the remaining olive oil in a non-stick pan.
16. 16. Pour the tortilla mixture into the hot pan.
17. 17. Fry the tortilla for about 5 minutes over medium heat.
18. 18. Place a large plate on top of the pan.
19. 19. Carefully flip the tortilla onto the plate.
20. 20. Slide the tortilla back into the pan.
21. 21. Finish frying the other side for another 5 minutes.
22. 22. Enjoy the tortilla warm or slightly cooled.

Nutrition per serving

• kcal: 325
• Protein: 12 g · Fett/Fat: 12 g · Carbs: 42 g