Vegan Chickpea Spanish Tortilla

1. 1

   ["Peel potatoes and onions and chop into small cubes.

2. 2

   Heat 1 tablespoon of olive oil in a pan and roast onions and potatoes gently for 5 minutes. Sprinkle with pepper and salt. Reduce the heat and place a lid on the pan. Steam for 12-15 minutes or until the potatoes are soft (stir occasionally to avoid sticking in the pan).", "In the meantime mix chickpea flour, chopped parsley and curcuma powder in a large bowl. Add the soy milk and blend to obtain a sticky paste. Add chopped spring onions and season with pepper and sea salt.", "Mix cooked potatoes and onions with the chickpea paste until well combined.

3. 3

   Heat another tablespoon auf olive oil in the pan, add the potato-chickpea mixture and leave to set at medium heat. Keep jiggling the pan to prevent Tortilla from sticking.

4. 4

   After 8-10 minutes, transfer Tortilla to a plate and return upside down to the pan (you might want to add a bit more oil to the pan before doing that...).

5. 5

   Fry for another 5 minutes, than transfer to a big plate and serve hot or cold with vegan mayonnaise and/or fresh bread.", "Peel and chop garlic and combine together with soy cream, mustard, lemon juice, vinegar and curcuma in a mixing bowl. Mix with a stick blender until well combined, then add the olive oil little by little (keep mixing all the time), until obtaining a creamy mayonnaise. Season to taste with pepper and salt."]

* Per serving · 4 servings · Values may vary.