Baked Chickpea Spanish Tortilla

Ingredients

• 180 g Potatoes, cleaned and sliced
• 100 g Onion, peeled, sliced into silvers
• 75 g Chickpea flour
• 75 g Tofu, Silken, Not cooked, MRSJP
• 130 ml Water
• 1/2 tbsp Nutritional yeast
• 1/2 tsp Sea salt
• 1/4 tsp Turmeric, ground
• 0.25 g Chili pepper flakes
• 1 g Black Salt, Spicy World

Method

1. Assemble all ingredients
2. To cook the potato
3. Peel and wash the potato. Cut the potato into even 5mm slices, either with a knife or on a mandoline.
4. Cook the potato in lightly salted water until 3/4 cooked.
5. Slice onions finely.
6. To caramelise the onions, add the sliced onions to a dry pan (no salt) and allow to slowly caramelise for 10 minutes, stirring regularly. As the caramelised colour develops, you will need to add a splash of water to the pan to de-glaze and release all those delicious caramelised flavours into the onions. When the onions are nicely golden brown, add to the chickpea batter
7. To make the chickpea tortilla batter.
8. Add the water, chickpea flour, tofu, salt, and turmeric powder to a blender. blitz until smooth.
9. To cook in a non-stick pan
10. When the onions are caramelised, add the cooked and drained potatoes to the frying pan along with the chickpea flour batter.
11. Even out the mix and allow to cook until golden brown. Flip carefully using a plate and cook until golden brown on the other side.
12. To bake in the oven
13. Line a deep tray with parchment paper, add the mix to the tray and bake uncovered in a pre-heated oven at 170c/350f for 20-25 minutes.
14. To serve
15. Allow to cool for at least 10 minutes
16. Transfer to a chopping board and cut into serving pieces.
17. Enjoy.