Spanish Breakfast Tortilla
with Cilantro Crema
Tortilla espaƱola, not to be confused with a Mexican tortilla, refers to a dense potato omelet enjoyed for breakfast, lunch, dinner, or as a tapa in Spain. Chickpea flour stands in for the expected egg, and smoked paprika adds rich flavor to this family-style, bougie brunch superstar.
Nutrition (per serving)
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INGREDIENTS
- 6 oz Yukon Gold potatoes, cut in half
- 3/4 cup chickpea flour
- 1 tbsp nutritional yeast
- 2 tbsp vegan butter
- 1 yellow onion, peeled and chopped
- 1/2 tsp smoked paprika
- 0.25 oz cilantro, leaves picked
- 2 oz cilantro crema
- 6 tsp hot sauce
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Microwave potatoes in medium microwave-safe bowl until fork-tender, 3 to 4 minutes. In separate medium bowl, whisk together chickpea flour, nutritional yeast, 1 cup water, Ā¼ tsp salt, and a pinch of pepper.
Melt butter in medium nonstick skillet over medium-high heat. Add potatoes, onions, just Ā½ tsp paprika, and Ā¼ tsp salt and cook until well-browned, 5 to 8 minutes. Add chickpea batter and stir to combine. Reduce heat to medium and cover with lid. Cook, undisturbed, until edges are brown and top is set, 5 to 8 minutes. Flip cooked tortilla out onto clean work surface
Cut tortilla into quarters and transfer to 4 serving plates. Sprinkle with cilantro and serve with cilantro crema and hot sauce.
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