Low-Sodium Vegan Spanish Tortilla with Mushrooms and Peppers

Low-Sodium Vegan Spanish Tortilla with Mushrooms and Peppers

Golden on the outside and tender within, this chickpea-flour tortilla española is packed with silky potatoes, umami-rich mushrooms, and sweet red pepper — every wedge holds its shape beautifully on the plate. The batter delivers a rounded, savoury depth that makes it genuinely satisfying, and it's light enough to be a virtue of a lunch. Serve warm or at room temperature alongside a crisp green salad and a glass of chilled Albariño.

Ingredients
[ ] 500 g waxy potatoes (such as Yukon Gold or Charlotte), peeled and thinly sliced
[ ] 200 g chestnut mushrooms, sliced
[ ] 1 red bell pepper, deseeded and diced
[ ] 1 small onion, thinly sliced
[ ] 2 garlic cloves, minced
[ ] 1 cup (100 g) chickpea flour (gram flour)
[ ] 1 tbsp cornstarch
[ ] 2 tbsp nutritional yeast
[ ] 1/4 tsp ground nutmeg
[ ] 1 pinch black salt (kala namak)
[ ] 1/4 tsp black pepper
[ ] 1 tbsp fresh lemon juice
[ ] 1 tbsp fresh flat-leaf parsley, finely chopped
[ ] 1 cup (240 ml) water
[ ] 2 tbsp olive oil, divided

Instructions
[ ] 1. Parboil the sliced potatoes in a large pan of unsalted water for about 8 minutes, until just tender but still holding their shape. Drain thoroughly and set aside.
[ ] 2. Meanwhile, heat 1 tbsp of the olive oil in a large non-stick frying pan over medium heat. Add the onion and sauté for 3–4 minutes, stirring occasionally, until softened and translucent.
[ ] 3. Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until they have released all their liquid, the liquid has fully evaporated, and the mushrooms are beginning to brown at the edges.
[ ] 4. Add the diced red pepper and minced garlic and cook for a further 3 minutes, until the pepper has softened slightly. Remove the pan from the heat.
[ ] 5. In a large mixing bowl, whisk together the chickpea flour, cornstarch, nutritional yeast, nutmeg, black salt, and black pepper. Gradually whisk in the water until the batter is completely smooth with no lumps, then whisk in the lemon juice and chopped parsley.
[ ] 6. Add the drained potatoes and sautéed vegetable mixture to the batter and stir gently until everything is evenly coated.
[ ] 7. Heat the remaining 1 tbsp of olive oil in a 24–25 cm non-stick frying pan over medium heat. Pour in the tortilla mixture and spread into an even, level layer.
[ ] 8. Cook for 10–12 minutes, shaking the pan gently every few minutes to loosen the base, until the edges are fully set and the underside is deep golden.
[ ] 9. Place a large plate (slightly wider than the pan) over the top of the pan. In one confident motion, invert the pan so the tortilla drops onto the plate uncooked-side down. Take care — the pan will be hot.
[ ] 10. Slide the tortilla back into the pan and cook for a further 5–8 minutes, until the second side is golden and a skewer inserted into the centre comes out clean.
[ ] 11. Slide the tortilla onto a board or serving plate and rest for 5 minutes before cutting into wedges. Serve warm or at room temperature.
[ ] 12. Store any leftovers covered in the refrigerator for up to 3 days. Serve cold or gently reheated.

https://www.cuisinesavvy.com/recipe/low-sodium-vegan-spanish-tortilla-with-mushrooms-and-peppers