| Prep: 15 mins | Cook: 30 mins – 35 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 15g | 2g | 45g |
| sugars | fibre | protein | salt |
| 5g | 7g | 9g | 0.2g |
Why I Love Spanish Vegan Tortilla with Potatoes and Mushrooms
I always cherish the moments when I stumble upon a culinary gem that meets the perfect balance between honor for traditional roots and a genuine consideration for our modern diets. This is precisely what you’ll find in the delightful adaptation of an age-old Spanish recipe– Vegan Tortilla with Potatoes and Mushrooms.
A Fusion of Flavors
As a person who has always been fascinated by regional cuisine and savored the seafood staples from my homeland, the distinct essence of this Vegan Tortilla beckons me irresistibly. While I won’t claim it replaces the familiar aroma of steamy clam chowder or the briny snap of lobster rolls, I appreciate the warmth this hearty tortilla brings, especially on cold, blustery evenings spent with my daughters, Erin and Samantha. Inspired by the innovative spirit of Chef José Andrés, this recipe takes the traditional Spanish Tortilla, a beloved classic, and gives it a wonderful vegan twist.
Appreciating the Versatility
Not everyone can enjoy New England’s bounty from the sea, but dishes like the Vegan Tortilla with Potatoes and Mushrooms prove that vegan meals can be just as vibrant. It is the ideal fusion of savory earthiness and the subtle spice of smoked paprika, a beautiful example of a recipe transcending limitations to create a dish that everyone can savor. And let’s not forget the harmonious play of textures with thinly sliced potatoes, juicy mushrooms, and the tender bite of chickpea flour-bound tortilla.
Furthermore, I’ve found that this vegan tortilla makes an excellent partner to a crisp garden salad or a tangy gazpacho, enhancing your dining experience with its blend of flavors. Alternatively, if you’re looking for comparison dishes or an encore from Spain’s rich culinary repertoire, consider pairings like Vegan Paella or a medley of Vegan Tapas.
So, whether you’re a seasoned vegan gastronome searching for your next dinner conquest, or a culinary adventurer looking to dip your toes in the vibrant pool of vegan cuisine, I sincerely believe the Vegan Tortilla with Potatoes and Mushrooms should make your must-try list!
What You’ll Need
- 1/4 cup of extra virgin olive oil
- 1.5 pounds of potatoes, thinly sliced
- 1 medium white onion, finely chopped
- 3 cloves of garlic, minced
- 8 ounces of mushrooms, sliced
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of black pepper
- 1/2 teaspoon of salt
- 1/4 teaspoon of turmeric
- 1 cup of chickpea flour
- 2.5 cups of vegetable broth
- 4 green onions, chopped
- Fresh parsley, chopped (for garnish)
Method
Step One
Start by heating the extra virgin olive oil in a non-stick skillet over medium heat.
Step Two
Add the thinly sliced potatoes to the heated oil. Cook them until they are soft and lightly browned, which should take approximately 10-15 minutes. It’s important to stir the potatoes frequently to avoid them from sticking to the skillet.
Step Three
Next, you should add the finely chopped white onion and minced garlic to the skillet. Continue to cook this mixture until the onion becomes translucent.
Step Four
Proceed to add the sliced mushrooms to the skillet and sauté them until they are lightly browned. Stir in the smoked paprika, black pepper, salt and turmeric for added flavor.
Step Five
In a separate bowl, whisk together the chickpea flour and vegetable broth until smooth. This mixture should then be poured over the cooked vegetables in the skillet.
Step Six
Ensure the heat is reduced to low, and let the mixture cook for about 10 minutes, until it thickens substantially.
Step Seven
Add the chopped green onions to the skillet, and stir until they are thoroughly combined with the other ingredients.
Step Eight
The tortilla should then be moved to the oven to broil for about 5 minutes, or until the top is golden brown and set. Make sure to check it frequently to avoid burning.
Step Nine
Once done, remove from the oven and garnish with fresh chopped parsley before serving. Enjoy your vegan tortilla with potatoes and mushrooms!
