One of the most popular foods in Spain is tortilla de patata, often known as Spanish omelette. The majority of people adore and miss Spain’s exquisite national meal, which is served at several restaurants.
Ingredients:
- 2 medium-sized potatoes, peeled and thinly sliced
- 1/2 medium-sized onion, finely chopped
- 3 tbsp of extra-virgin olive oil
- 6 tbsp of chickpea flour
- 1/2 tsp of baking powder
- 1/2 tsp of salt
- 1/2 cup of water
- 1 tbsp of chopped fresh parsley (optional)
Instructions:
- In a large skillet, heat 2 tbsp of olive oil over medium-high heat. Add the sliced potatoes and chopped onion, and sauté until the potatoes are tender and lightly browned, about 15-20 minutes. Remove from heat and set aside.
- In a large mixing bowl, whisk together the chickpea flour, baking powder, and salt. Slowly add the water, whisking until a smooth batter forms.
- Add the cooked potatoes and onion to the batter, stirring gently to combine.
- In the same skillet used to cook the potatoes and onion, heat the remaining 1 tbsp of olive oil over medium-high heat. Pour the potato mixture into the skillet and spread it out evenly.
- Cook the tortilla for about 5-7 minutes on one side, until the bottom is golden brown and the top is set.
- Flip the tortilla over and cook for an additional 5-7 minutes on the other side, until golden brown and cooked through.
- Once the tortilla is cooked, remove it from the skillet and let it cool for a few minutes before slicing it into wedges.
- Sprinkle chopped parsley over the top of the tortilla, if desired.
Nutrition facts per serving (serves 4):
- Calories: 217
- Fat: 11g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Sodium: 303mg
