Tortilla Spanish Omelette Vegan And Gluten Free Food

VEGAN SPANISH OMELETTE (TORTILLA ESPAñOLA)

Steps:

• Rinse all veggies and peel the potatoes. Chop the peeled potatoes and onions quite thin (about ⅛-inch pieces). Slice the tomatoes into ¼-inch thick coins.
• Preheat all of the olive oil in a medium frying pan over medium-low. Add the potatoes and stir to coat with the oil. Cook for 10 minutes, stirring frequently to cook the potatoes evenly.
• Add the sliced onions and mix together. Cook for another 5 to 6 minutes, constantly stirring so the potatoes and onion don't brown too much.
• While you're still stirring, mix in the oregano and continue cooking for 3 to 4 more minutes. Take the potato and onion mixture off the heat and strain off the oil into a bowl (reserve it to cook the whole omelette in). Set the mixture aside to cool.
• Fry the tomato slices in the same pan over medium heat. Cook the tomatoes on each side until they turn brown, about 2 to 3 minutes per side. Remove them from the pan and set aside.
• For the omelette: Heat the frying pan to medium-low once more and pour the reserved olive oil back in.
• While the oil is heating up, mix the chickpea flour, nutritional yeast, salt, and water in a medium bowl until there are no lumps left. Stir in the potato-onion mixture, then scoop half of the batter into the frying pan.
• Layer the tomato slices evenly over top, then grate some optional vegan cheese over the tomatoes.
• Spread the other half of the batter evenly over the tomatoes and cheese. Using a spatula, gently work your way around the omelette to push the edges in.
• Cook the omelette for about 5 to 6 minutes, or until the top no longer looks wet (tip: cover your frying pan for the first 1 to 2 minutes to help it cook evenly).
• To flip the omelette, cover the frying pan with a plate that extends past the edges slightly. With your hand on the plate, flip the frying pan over quickly to release the omelette onto the plate.
• Place the frying pan back on the stove and carefully transfer the omelette back into the pan. Cook for another 5 minutes, or until the omelette no longer feels soft in the middle.
• Remove the omelette from the pan by using the same flipping technique as you did in step 11. Let the omelette rest for 10 to 15 minutes before cutting into wedges to serve.

TORTILLA (SPANISH OMELETTE). VEGAN AND GLUTEN FREE

Steps:

• Peel the potatoes and wash them. Cut them in half lengthwise. Then, slice the potatoes in pieces approximately 3 mm or 1/8″ thick. Peel and chop the onion into small pieces.
• At this step, you'll have to choose one version. Healthy version: In a non-stick frying pan, place one or two tablespoons of olive oil and when the oil is hot, add potatoes, onion, salt to taste and 250 milliliters or 1 cup of water and bring it to boil. You may need to turn down the heat slightly, so the potatoes do not burn. Cook for about 20 minutes or until potatoes are soft. Stir occasionally. Remove the potatoes and onion from the pan with a slotted spoon. Traditional version: In a non-stick frying pan, heat the olive oil on medium high heat, add potatoes, onion and salt to taste. The oil should almost cover the potatoes. Cook for about 20 minutes or until potatoes are soft. Stir occasionally. Remove the potatoes and onion from the pan with a slotted spoon.
• In a bowl, place 16 tablespoons of gram flour and 16 tablespoons of water, add salt and beat by hand with a fork. Pour in the potato onion mixture. Mix all together.
• Place one or two tablespoons of olive oil in a frying pan and heat on medium heat. Pour in the potato onion mixture and cook over medium heat for about five minutes. Place a plate over the tortilla and turn it around and cook the other side for about another 5 minutes. Turn the tortilla again if required until it's totally cooked.
• Add black salt to get a truly authentic egg-like taste.

TORTILLA ESPANOLA: SPANISH OMELETTE

Steps:

• Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt.
• Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
• Add the potato and fry for a couple of minutes. Add the onion and mash together.
• When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture.
• Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey.
• The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick co-ordinated movement of both wrists ?flip? the tortilla over onto the plate and slide back into the pan to cook the underside.
• Keep shaking the pan lightly so the tortilla does not stick to the bottom.
• Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish.
• Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes. Garnish with green olives.

VEGAN TORTILLA DE PATATAS (SPANISH OMELETTE)

Steps:

• Peel potatoes, onion and zucchini and cut into bite sized pieces.
• Chop the onion and cut the zucchini into bite sized pieces.
• In a good frying pan, heat the olive oil at medium heat.
• Saute the onion, add the potatoes and cook them until they are soft.
• When they are done. remove them from the heat and put them in a mixing bowl.
• Mix chickpea flour (gram flour) with the soy milk, vinegar and salt.
• Chop 1 tomato, and mix with the flour and 1/2 cup of water in a blender.
• Pour the flour/tomato mixture over the potatoes and mix well.
• Heat the frying pan once more with olive oil when hot, pour the potato mixture onto the frying man and flatten in to a smooth and even surface.
• Cook the omelet for about 5 minutes with a lid on the frying pan. If your frying pan does not have a lit, you can use a large plate.
• Placing the lid on the pan will mean that you do not have to "flip" the omelet in order to cook it on both side, the heat from the steam on top will cook the "batter" enough that the omelet is done.
• If you would prefer not to put a lid on it, you can flip the omelet carefully and then cook on the 2nd side for a few minutes.