MENUS Tortilla Espanola with Spicy Tomato Sauce and Spinach Salad

Tortilla Espanola with Spicy Tomato Sauce and Spinach Salad

Ingredients

  1. 7 oz russet potato
  2. 5 oz carrot
  3. 1/2 cup garbanzo bean flour
  4. 2 oz baby spinach
  5. 1 onion
  6. Garlic
  7. 1/8 tsp cayenne
  8. 1/2 tsp cumin
  9. 1 can fire-roasted tomatoes
  10. 1 lemon
  11. 2 tbsp + 1 tsp vegetable oil*
  12. 2 tsp olive oil*
  13. Salt and pepper*
  14. *Not included

Summary

  • Prep time: 30 minutes
  • Servings: 2

Nutrition

  • Calories: 570
  • Fat: 23
  • Carbohydrates: 79
  • Protein: 18

The tortilla española is basically a Spanish take on the frittata. Here, sweet carrots and hearty potatoes are bound up with garbanzo bean flour, in lieu of eggs. Served over a light spinach salad with a spicy fire-roasted tomato sauce, it’s a plant-powered delight. You can enjoy yours hot or at room temperature, and it even makes great leftovers!

Instructions

1. COOK THE VEGETABLES
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Fill a small saucepan with 3 cups water and a pinch of salt and place over high heat. Rinse, peel, and dice the potato and carrot. Add both to the water. Bring to a boil, and cook until vegetables are tender, about 7 to 10 minutes. Drain in a colander.

2. MIX THE BATTER
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In a small bowl, combine the garbanzo bean flour, ½ tsp salt, and ¾ cup water. Whisk everything together until you have a smooth batter. Add the cooked potatoes and carrots, and gently fold together to combine. You’ll now have a thick batter.

3. PREPARE VEGETABLES
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Rinse and dry the spinach. Peel and small dice the onion. Mince the garlic. Set everything aside.

4. GET SAUCY
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Place a small saucepan over medium heat. Add 1 tsp vegetable oil. When hot, add the onions and garlic and cook until the onion is translucent, about 2 to 3 minutes. Add the cayenne, cumin, fire roasted tomatoes, and ½ cup water. Stir to combine. Cook until the sauce thickens slightly, about 5 to 7 minutes. Season to taste with salt and pepper, and remove from the heat.

5. COOK TORTILLA
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Place a small nonstick skillet over medium heat with 1 tbsp vegetable oil. Once hot, add half of the vegetable batter. Spread it across the bottom of the pan by tilting the pan slightly in every direction. Cook until golden brown, roughly 3 to 5 minutes per side. Slide the tortilla onto a plate. Repeat the process for the second tortilla, with another tbsp oil and the remaining batter.

6. PLATE AND EAT!
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Rinse and halve the lemon. In a medium bowl, toss the spinach with the juice from half of the lemon, 2 tsp olive oil, and a pinch of salt and pepper. Cut each tortilla espanola into 4 even triangles. Spread the spicy tomato sauce on top, and serve with the spinach salad. Enjoy!