Tortilla de Patatas

Name: Tortilla de Patatas
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 4 portions
Ingredients: 2 1/4 cups chickpea flour; 2 1/2 cups water; 1/4 tsp salt; 5 potatoes; 1 red onion; 1/2 tsp salt; 3 tbsp extra virgin olive oil; 1/2 cup chives

Prep time: 40 min
Total time: 90 min
Keeps: 2 days
Party favourite

Allergens: none listed

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Portions

For the batter:

2 1/4 cups chickpea flour
2 1/2 cups water
1/4 tsp salt

For the filling:

5 potatoes
1 red onion
1/2 tsp salt
3 tbsp extra virgin olive oil
1/2 cup chives

Procedure

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Gradually whisk the chickpea flour and salt into the water until smooth and lump-free. Let the batter rest for at least 20 minutes.

Dice the potatoes, thinly slice the onion, and finely chop the chives.

Preheat the oven to 400 °F.

Heat the oil in an ovenproof pan over medium heat (6/9). Sauté the potatoes with the remaining salt for about 15 minutes.

Add the onion and cook for another 5 minutes, until the potatoes are tender and the onion is soft.

Add the chives and cook for 1 minute.

Add the batter, reduce the heat to medium-low (5/9), and cover with a lid. Cook for 15 minutes, occasionally lifting the lid to release any air bubbles with a fork.

Transfer the pan to the oven and bake for about 40 minutes, until the tortilla is golden and cooked through.

Let cool before slicing.

You can serve it in a sandwich or with a salad.

Nutrition per portion

Calories: 461
Carbohydrates: 69 g
Protein: 16 g
Fat: 14 g
Iron: 4.3 mg
Calcium: 58.3 mg

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