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Potato and Avocado Spanish Omelet
[Vegan, Gluten-Free]

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Comforting meat-free dinners that are varied, colorful, and delicious. Vegan food has always called my attention... Read More

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Potato and Avocado Spanish Omelet [Vegan, Gluten-Free]

Dairy Free

A Spanish omelet, also known as a tortilla, is like a thicker, heartier version of a scrambled egg (minus the eggs in this case) omelet – and they are pretty darn awesome. This omelet uses chickpeas and aquafaba as a base and punctuates the batter with tender onions, crispy... Read More

Ingredients You Need for Potato and Avocado Spanish Omelet [Vegan, Gluten-Free]

6 potatoes
1 onion
1-2 avocados
2 garlic cloves
1 1/2 cups cooked chickpeas
1/2 cup water
Vegetable oil for frying
Salt, to taste

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How to Prepare Potato and Avocado Spanish Omelet [Vegan, Gluten-Free]

Cut the potatoes into slices or small pieces, chop the onions and garlic, and cut the avocado into small pieces.
Fry the potatoes in plenty of oil and when they are ready, drain them and remove the excess of oil with paper towel.
Salt them at this point.
Sauté the onions and garlic until they are translucent.
In a separate pan, sauté the avocados with a little oil.
Blend the chickpeas with the aquafaba (the water from the chickpea can) until you get homogeneous mass with a consistency similar to a beaten egg.
Mix the potatoes, avocado, garlic, and onions in with the chickpeas.
Grease a frying pan with a little oil and pour the mixture in. Fry it for a few minute, shaking the pan periodically so the torta does not stick. Then flip it over and repeat this process for the other side. Flip it several more times to make sure it is cooked all the way through.
Let the tortilla rest for about 10-15 minutes before serving.

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