The recipe below is one of my childhood favorites. Tortilla de patatas, or “Spanish omelet”, is a dish that’s perfect in all it’s simplicity.
Every once in a while my mom would make a big tortilla de patatas and I would just love it. It took me a while to realize I could veganize the recipe and I am so glad I did. Together with the aioli you have yourself a crowd-pleaser.
The aioli is a great condiment with other foods, too. It’s super easy and great for your next barbecue, fries- or nacho-night.
I made the tortilla and aioli for a potluck this summer and it was devoured quite quickly. Seeing as everybody loved it so much I decided to put the recipe up on my blog for the world to enjoy.
Tortilla de patatas
– 1 kilo potatoes
– 1 large onion
– 240 g chickpea flour
– 500-700 ml water
– 2 tbsp parsley
– olive oil
Peel, chop and boil the potatoes. Make sure they don’t get too soft. You want them edible yet firm.
Set aside and let the potatoes cool.
Chop the onion and cut the potatoes into small cubes.
In a frying pan saute the onion in some olive oil. Once translucent, transfer to a bowl and set aside. Add a bit more olive oil to the pan and bake the potatoes until they’re starting to brown, slightly.
While the potatoes are baking mix together the chickpea flour, water, parsley, salt and pepper in a separate bowl. The mixture must be smooth and as thick as full fat coconut milk (I don’t know what else to compare it with). Add more or less water as needed.
Once the potatoes are done add them to the chickpea flour mixture. Add the onions as well and mix with a spoon until everything is coated. You don’t want there to be too much excess fluid. If your mixture has too much fluid drain a little bit.
Heat some olive oil in the frying pan and add the mixture. Now there’s the waiting game. Occasionally come back to the pan to make sure the mixture doesn’t stick to it. After 10-15 minutes it’s time to flip. Put a big plate on your pan, turn it over and slide the tortilla back into the pan upside down. I usually add a little bit more olive oil to make sure the tortilla won’t stick to the pan and break once done.
After another 10-20 minutes your tortilla should be ready to go. Transfer it to a plate and serve with the aioli.
– 400 g vegan mayonaise
– 250 g Alpro go on*
– 3-4 cloves garlic
– lemon juice
– salt (optional)
* Originally, the recipe asks for sour cream. I couldn’t find vegan sour cream so instead I used Alpro go on. Alpro go on is a vegan yogurt that’s incredibly thick and creamy. It worked perfectly and I definitely recommend using this if it’s available where you live. A good substitution would be some other kind of thick unsweetened plant yogurt or vegan sour cream.
Mix together the vegan mayonaise and sour cream. Use a garlic press to add the garlic to the mixture. Add a dash of pepper and the juice of one lemon.
Alpro go on is very slightly sweetened, which is why I added a little bit of salt to counter the sweetness. If you’re using unsweetened vegan sour cream this is not necessary. Go by taste here.
The aioli is best when you leave it in the fridge for a while. If left to rest the mixture will really soak up all the flavor and be even more delicious.