Usually my breakfast is only a cup of coffee and couple of slices of bread. Sometimes on weekends when you don’t have to hurry anywhere it’s nice to have a bigger breakfast. Today I had vegan tortilla Española (Spanish omelet), soy yogurt with strawberries and muesli, carrot bread I baked yesterday, juice and coffee. Now my stomach is so full that I think I don’t have to eat anything before dinner.
2-3 tbsp oil
1 small onion
2 dl chickpea flour
1 tsp baking powder
1 tsp parsley
0,5 tsp turmeric
0,25 tsp paprika (only for colour)
salt and pepper
2 dl cold water
Peel the potatoes, cut in half and slice thinly. Chop the onion coarsely. Heat the oil in a pan and put the potatoes in it. Be careful, the oil can splatter and burn your hand. Fry few minutes. Stir often to avoid potatoes sticking together. Add the onion and continue frying until both potatoes and onion are soft and lightly browned. Remove from heat.
Combine the dry ingredients in a bowl. Add water and whisk until well mixed. Add fried potatoes and onion. You can let the mixture sit 10-20 minutes, but it’s not required. Heat the pan again, add more oil if needed. Spread the mixture to the pan and fry on medium or low heat until the surface is dry and bottom is browned. Flip and fry until the other side is browned too.