Today's special is a delicious tortilla (Spanish Omolette)...Delicious is an under statement!
My son's spanish teacher wants to do tortillas for the class but my son is vegan like me. He talked to her saying for her not to hurry about finding a vegan tortilla he wasn't that bothered with it. But she said that it was important for everyone to experience other countries food. I agree and I do it all the time (of course she doesn't knows personally, how couldn't she know what we do?).
Still my son wasn't comfortable with her having to spend her time looking for a recipe, so he asked me to look for one. I did and wasn't happy with what I found (the traditional tortilla has too much olive oil) so I created:
800 grams potatoes
1/2 onion or 2 small onions
120grams plain flour (or chickpea flour for gluten free)
240ml water + 250ml water to replace the olive oil
sea salt to taste
Dried Parsley or fresh parsley (I like lots of it)
1.Peel the potatoes and wash them. Instead of slicing them I like to cut them in little "cubes". Peel and chop the onion into small cubes too
2.In a non-stick frying pan, place one tablespoon of olive oil and when the oil is hot, add the potatoes, onion, salt to taste and the 250ml of water. Bring to a boil, turning down a bit after. Cook until the potatoes are soft, more or less 20 minutes. Stir occasionally. Remove the potatoes and onion from the pan with a slotted spoon.
3.In a bowl, place 120 grams of flour and 240ml water, add a bit of salt, parsley and beat by hand with a fork. Pour the potato-onion mixture and mix all well.
4.In a non-stick frying pan, place one tablespoon of olive oil and heat on medium heat. Pour the mixture and cook over medium heat for about five minutes. Place a plate over the tortilla and turn it around and cook the other side for about another five minutes. Turn the tortilla as many times until is totally cooked.
Here's two photos (sorry for the quality, it was really dark), one is with flash, the other without