Spanish Tortilla
Kitchen equipment
Cooktop
Frying pan (preferably non-stick)
Plate - as big as the frying pan
Olive oil spray (optional)
Medium saucepan
Large bowl
Blender or food processor
Large spatula
Potato peeler
Chopping board
Sharp knife
Garlic press - optional
Ingredients
700 g potatoes (approximately 2-3 large)
1 package silken tofu (180 g)
½ small white onion - sliced finely
2 cloves garlic - minced
½ low-salt veggie stock cube or ½ cup veggie stock
½ cup unsweetened soy milk
2 tbsp egg replacer powder (Sub: cornstarch, tapioca starch)
75 g chickpea flour (garbanzo bean flour)
¼ tsp black salt (Kala Namak)
⅛ tsp turmeric powder
⅛ tsp black pepper
1 tbsp nutritional yeast
Method
Wash your hands.
Peel potatoes and slice into ½ cm slices.
Place in a medium saucepan and boil in enough water to just cover, with ½ veggie stock cube, until cooked. They should be firm and not fall apart. About 5-7 minutes.
Add onion and garlic to the frying pan and cook on medium heat for about 5 minutes.
Add a splash of the potato stock water to prevent it from sticking to the bottom of the pan. Remove from heat when lightly browned.
Meanwhile, blend together the tofu, soy milk, spices and flours.
Add everything to a large bowl and gently stir.
Clean the frying pan. If your frying pan is NOT nonstick, lightly spray with olive oil spray.
Pour the mixture into the pan and cook, covered, for 10 minutes or until it looks set.
Carefully use the spatula to lift the tortilla from the pan. Place a plate on top of the frying pan and flip the tortilla. Be careful as the frying pan will be hot!
Slide the tortilla back into the frying pan and cook on the other side for 3-5 minutes.
Can be made ahead and served hot, cold or room temperature. Do not freeze.
About the Author - Green Food Experience
This recipe comes from the Green Food Experience (GFE) book, which guides students in preparing simple, delicious dishes for campus events. Through PAN’s GFE grant, medical students worldwide can access free plant-based food for their events, making nutrition-focused learning more accessible, engaging, and community-driven.
