Tortillas de Patatas

I have vaugely fond memories of Spanish omelettes, or tortillas (de patatas), from my vegetarian days. There were many visits to restaurants where it seemed to be the only vegetarian, or palatable, option on the menu.

Now that I'm living here I see them everywhere. Vegans in general very much have a can-do attitude to omni food, using it as inspiration to make something similar yet better!

From what I've found, vegan omelette recipes are divided into two camps; tofu-based or chickpea flour-based.

Seeing as the former involves using a food processor, which I don't have at the moment, I thought the chickpea option would be best.

I have tried to make tofu omelettes before, even with my liquidiser it has never worked out for me.
My cookery is a bit slapdash at best, I much prefer to follow ratios and judge by eye than to actually measure things out.
Not that I have a scales here anyway, my kitchen is pretty basic.

Making chickpea tortillas is pretty easy, mix up some chickpea flour, water and a little bit of non-dairy milk until you get something that resembles a pancake mixture.
To make a tortilla de patatas, add some fried potato and onion, and whatever else floats your boat. I'm still working on seasoning, I've heard that black salt is supposed to be good for getting that slightly eggy taste but I haven't tried it. Just chuck in a heated pan like you would a pancake, make sure it's done in the middle and you're sorted! As the chickpea flour is naturally yellow, there's no need to add tumeric or saffron like you would to tofu 'egg' dishes.

Omelette with ketchup, al i oli sauce and salad with gomashio

Inside shot!