This fluffy egg-free vegan Spanish tortilla consists of layers of tender potato and fried onion, all held together with mung bean based egg mix. It’s the same mung bean egg mix that I have previously used to make omelettes and scrambles with too. It’s really versatile and works brilliantly in this dish
Previously, I had been buying vegan tortillas from Lidl. While they were nice, they were also really rather oily which I personally found to be off-putting a little. So having used my mung bean egg mix for omelettes, scrambles, and quiches too, I thought it would be ideal for this as well. Serve this tortilla on a warm day with green salad, slices of crusty bread and fresh salad vegetables. I was vegetarian for 17 years before I went vegan, and in that time I did used to really enjoy eggs. So by using this mung bean egg mix I can recreate the egg dishes I used to love, in a plant-based form
Serves; Four Cook time; 40 minutes
For the mung bean egg mix, you’ll need;
- 120g peeled mung beans, make sure they’re peeled, if they still have their green skins on then this won’t give the same results
- 120ml dairy-free milk, I used soy milk
- One tablespoon of nutritional yeast
- Half a teaspoon of ground turmeric
- Half a teaspoon of baking powder
- Half a teaspoon of onion powder
- Half a teaspoon of garlic powder
Method;
- Start by putting the beans in a large bowl and filling it with cold water, stir the beans until the water discolours, then discard the water before filling to rinse again. Keep rinsing until the water stays mostly clear. Leave the beans to soak overnight
- Next, take the soaked beans and place them into a high speed blender with the milk, nutritional yeast, turmeric, baking powder, onion powder and garlic powder. Blend until completely smooth, give the mix five minutes to rest in the fridge before using
To make the vegan Spanish tortilla, you’ll need;
- The entire mung bean egg mix as described above
- Two tablespoons of oil
- One medium brown onion, roughly 230g, chopped
- Three or four medium sized potatoes, roughly 425g, peeled and thinly sliced
- Salt and black pepper to taste
Method;
- Begin by adding one tablespoon of oil into a small non-stick frying pan over a medium heat. The frying pan I use is 9.5 inches in diameter. Once it’s heated up, add in the onion and potato
- Give the onions and potato 25 minutes to cook, stirring often. Once they’ve begun to soften, remove them from the heat and place them into a mixing bowl
- Pour the mung bean mixture into the mixing bowl and mix everything together. Season to taste with salt and black pepper
- Add the remaining oil into the frying pan and pour the tortilla mix into it. Smooth the mix down until it’s in an even layer
- Give the tortilla ten minutes to cook on one side, then use a spatula to begin to loosen the edges from the pan. Once it’s ready to flip it should slide freely in the pan if you give it a gentle shake
- To flip the tortilla, place a large plate over the top of the pan and flip the whole thing over onto the plate. Place the pan back onto the hob and slide the tortilla back into the pan to carry on cooking for another five minutes. If it’s not quite as golden, simply pop it back into the frying pan for another couple of minutes.
- Once it’s cooked, gently slide it out of the pan onto a serving plate. Then it’s ready to slice and serve. It’s perfect hot or cold
If you decide to give this vegan Spanish tortilla a try, be sure to let me know what you think. Also, feel free to play around with the ingredients. Try adding in plant-based bacon, dairy-free cheese or herbs to change the flavour profile
