Vegan Almagro Tortilla
Discover the rich, smoky flavors of the Vegan Almagro Tortilla, a delightful plant-based spin on the traditional Spanish dish. This hearty recipe combines thinly sliced potatoes, sautéed onions, garlic, and green bell pepper with a perfectly seasoned chickpea flour batter infused with smoked paprika and fresh parsley. The result is a golden, protein-packed tortilla that's crispy on the outside and tender on the inside. Ideal for brunch, lunch, or a savory snack, this vegan masterpiece is entirely egg-free and highlights simple yet wholesome ingredients. Serve it warm or at room temperature for a crowd-pleasing treat that’s as nutritious as it is delicious. Perfect for lovers of Mediterranean cuisine and vegan comfort food alike!
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Recipe Information
Ingredients
- 200 grams Chickpea flour
- 400 milliliters Water
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 grams Small potatoes
- 1 medium Onion
- 1 medium Green bell pepper
- 2 cloves Garlic
- 2 tablespoons Fresh parsley
- 1 teaspoon Smoked paprika
Instructions
Begin by preparing the batter: in a large mixing bowl, whisk together the chickpea flour, water, salt, and black pepper until smooth and free of lumps. Set aside for the flavors to meld.
Peel and thinly slice the potatoes, aiming for slices about 1/8 inch thick.
Peel and thinly slice the onion. Deseed and dice the green bell pepper. Mince the garlic cloves.
In a non-stick skillet or frying pan, heat 2 tablespoons of olive oil over medium heat.
Add the potato slices to the pan, stirring occasionally until they are tender and slightly golden but not crispy, about 10-12 minutes.
Add the sliced onion, green bell pepper, and minced garlic to the potatoes in the skillet, continuing to cook for another 8-10 minutes until all vegetables are softened.
Stir in the smoked paprika and chopped fresh parsley, mixing well to distribute evenly through the vegetables.
Remove the skillet from heat and allow the vegetable mixture to cool slightly.
Combine the cooled vegetable mixture with the chickpea flour batter, mixing well so the vegetables are fully coated.
Reheat the skillet and add the remaining 2 tablespoons of olive oil. Pour the vegetable-batter mixture into the skillet, spreading it evenly.
Cook on low to medium heat for about 10-15 minutes, ensuring the bottom is set and golden brown. Use a spatula to gently lift and check.
To flip the tortilla, place a large plate over the skillet, carefully invert the skillet to transfer the tortilla onto the plate, then slide it back into the pan to cook the other side for another 10 minutes.
Once both sides are cooked, transfer the tortilla to a serving plate and let it cool for a few minutes before slicing into wedges.
Serve warm or at room temperature.
Nutrition Facts
Calories |
1783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.4 g | 90% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2542 mg | 111% | |
| Total Carbohydrate | 233.6 g | 85% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 39.2 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 256 mg | 20% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 4609 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
