Vegan & GF Tortilla Española

A vegan and gluten-free twist on the classic Spanish omelette, this tortilla is made with chickpea flour instead of eggs and is loaded with savory vegetables.

Ingredients:

• 2 cups chickpea flour
• 2 cups water
• 1 onion, thinly sliced
• 2 large potatoes, peeled and thinly sliced
• 1 red bell pepper, diced
• 1/4 cup nutritional yeast
• 2 tablespoons olive oil
• 1 teaspoon turmeric
• Salt and pepper to taste

Instructions:

Preheat oven to 375F 190C

In a bowl, whisk together chickpea flour, water, nutritional yeast, turmeric, salt, and pepper until smooth

In a large oven-safe skillet, heat olive oil over medium heat

Add sliced onion, potatoes, and diced bell pepper

Saut until vegetables are tender, about 10 minutes

Pour the chickpea flour mixture over the sauted vegetables in the skillet

Cook for 2-3 minutes until the edges begin to set

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the tortilla is firm and golden brown on top

Remove from the oven and let it cool slightly before slicing

Serve warm or at room temperature

Enjoy!