VEGAN Easter Recipe (Main Course) - SPANISH TORTILLA

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers health benefits while sunflower oil is more budget-friendly.

eggs

🥗Healthier: egg whites

💰Cheaper: flaxseed meal

Egg whites reduce cholesterol, while flaxseed meal is a plant-based alternative.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients, while frozen hash browns save prep time.

onions

🥗Healthier: leeks

💰Cheaper: shallots

Leeks provide a milder flavor, while shallots are often less expensive.

Heat olive oil in a pan on medium-high heat.

Cut 4-5 small red onions into pieces and add to the pan.

Caramelize the onions slowly, allowing them to sit and release their sugars.

Boil water in a separate pot for the potatoes.

Cut potatoes into small pieces and add to boiling water to cook until tender.

In a mixing bowl, combine 1 cup of flour with 1/3 cup of plant-based milk and a pinch of salt.

Add 1/2 tablespoon of turmeric to the flour mixture and blend until it reaches a creamy, thick consistency.

Grease a baking form with olive oil.

Spread the dough mixture evenly in the baking form to create a base layer.

Evenly distribute the caramelized onions over the dough base.

Sprinkle a good amount of coarse salt over the onions.

Layer the boiled potatoes on top of the onions.

Cover the potatoes with another layer of the dough mixture, creating a 'blanket'.

Optionally, cut red paprika into flower shapes for decoration.

Bake in the oven for 40-45 minutes.

Serve the vegan tortilla with arugula salad and air-fried broccoli.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens