Spanish tortilla
Kitchen: Spanish, MediterraneanDifficulty: SimplyServings
2
ServingsPreparation timeMinutes
Cooking time
15
MinutesTotal time
15
MinutesIngredients
500 g potatoes, mainly firm boiledÂ
3 onions
Vegan egg substitute (4 eggs) e.g. Aqua Faba
250 ml olive oil
Sea salt
Instructions
- Cut the potatoes (preferably with the skin) into small (0.5 - 1 cm) cubes and sprinkle with a level teaspoon of salt. Finely chop the onions.
Heat about 250 ml of olive oil in a pan (24 cm diameter) and add the potato cubes. The potatoes should be just covered with oil. Turn down the heat to medium and fry the potatoes for about 12 - 15 minutes.
At the same time, sauté the onions in a second pan with a little olive oil for 10 - 15 minutes until translucent and golden brown. Put the vegan egg substitute (e.g. Aqua Faba) in a large bowl and beat vigorously with a whisk and add salt. - Separate the potatoes from the olive oil with a sieve. Add potatoes and onions to the vegan egg substitute in the bowl and let sit for 3 - 5 minutes.
- Heat about 2 - 3 tablespoons of olive oil strongly, add the tortilla mixture to the pan and fry for 2 minutes. When the mixture starts to brown (do not let the eggs set), turn the tortilla over with the help of a plate.
Simply place the plate on top of the tortilla and flip the pan over so the tortilla is on top of the plate. Then slide the tortilla into the pan. Fry for 1 minute from the back side. The tortilla should still be liquid inside.
Serve with bread or salad.