with Spicy Tomato Sauce and Spinach Salad
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- 7 oz russet potato
- 5 oz carrot
- 1/2 cup garbanzo bean flour
- 2 oz baby spinach
- 1 onion
- 1/8 tsp cayenne
- 1/2 tsp cumin
- 1 can fire-roasted tomatoes
- 1 lemon
- 2 tbsp + 1 tsp vegetable oil*
- 2 tsp olive oil*
- Salt and pepper*
- *Not included
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.
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.
Rinse and dry the spinach. Peel and small dice the onion. Mince the garlic. Set everything aside.
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.
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.
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!