Name: Tortilla Española with Potatoes and Red Peppers
Prep time: 40 min
Total time: 1 h 15 min
Ingredients: 2 lb. Yukon gold potatoes, scrubbed and thinly sliced (8 cups); 7 oz. extra-firm tofu, drained and patted dry; ¼ cup + 2 tablespoons aquafaba (liquid from canned chickpeas); 2 tablespoons unbleached all-purpose flour or whole wheat flour; 1 tablespoon chickpea flour; ⅛ teaspoon ground turmeric; 2 yellow onions, chopped (2 cups); 2 cloves garlic, minced; ½ cup chopped jarred roasted red bell peppers; 3 tablespoons finely chopped fresh parsley; ½ teaspoon black salt or sea salt; Freshly ground black pepper, to taste

Prep-time: 40 minutes / Ready In: 1 hour 15 minutes
Makes one 10-inch tortilla
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The Spanish tortilla is quite different from the Mexican tortilla. More similar to a frittata, it’s traditionally served as an appetizer but is tasty when served warm or at room temperature for breakfast, brunch, or even a picnic.

From Forks Over Knives: Flavor!

By Darshana Thacker Wendel, Sep 9, 2020

Ingredients

2 lb. Yukon gold potatoes, scrubbed and thinly sliced (8 cups)
7 oz. extra-firm tofu, drained and patted dry
¼ cup + 2 tablespoons aquafaba (liquid from canned chickpeas)
2 tablespoons unbleached all-purpose flour or whole wheat flour
1 tablespoon chickpea flour
⅛ teaspoon ground turmeric
2 yellow onions, chopped (2 cups)
2 cloves garlic, minced
½ cup chopped jarred roasted red bell peppers
3 tablespoons finely chopped fresh parsley
½ teaspoon black salt or sea salt
Freshly ground black pepper, to taste

Instructions

Preheat oven to 425°F. Place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 15 minutes or until tender. Transfer to a large bowl.
Finely crumble tofu and place in a bowl. Add the next four ingredients (through turmeric); stir to combine.
In a large nonstick ovenproof skillet combine onions, garlic, and ¼ cup water. Cook over medium 10 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add the remaining ingredients. Cook 2 minutes more to meld flavors. Add potatoes and tofu mixture; mix well.
Bake about 30 minutes or until tortilla is golden. Cool tortilla in skillet on a wire rack 10 minutes. Invert a dinner plate over skillet. Holding the plate and skillet together, quickly flip over to invert tortilla onto the plate. Remove skillet. Sprinkle tortilla with additional parsley. Serve warm or at room temperature.

tags:

Brunch

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(4 from 3 votes)

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forallweknow3 days ago

I liked this recipe, and it worked well as leftovers for a picnic so that I had something WFPB to eat. I have to say it looked very unappetizing before baking, but once it was done, it looked just fine. It was a little bit bland and felt like it needed a little something, but I’m not sure what. That is why I only gave it 4 stars. But overall I enjoyed the recipe ~ made about 3 meals for me.

Emily4 months ago

Please provide a brand of nonstick oven safe non toxic skillets. Mine is wonderful, but it is not oven safe.

Donna1 month ago

I think well-seasoned cast iron might work well.

Barbara Moody1 year ago

Made this for mothers day. The tofu mix has a nice texture to it. Added more spices (cumin, ancho chili powder, coriander and cilantro). Topped with jalapenos. Needs the spiciness.

Maria1 year ago

What kind I substitute for the roasted red peppers?

Mae1 year ago

What can I use as a substitute for wheat flour in this recipe?
Thanks

S.2 years ago

This is a question not a comment. I can’t have onions or garlic. What would you recommend as a substitute for them when making this tortilla?

Thérèse1 year ago

Thinly sliced cabbage would be great.

Joyce2 years ago

Can I substitute with gluten free flour?

Jennifer2 years ago

What is the purpose of the aqua faba in this recipe?

Kate2 years ago

The aquafaba acts like a vegan egg substitute. More info here: https://www.forksoverknives.com/how-tos/ingredient-iq-all-about-aquafaba/.

Dotti2 years ago

How many servings is this recipe for. Thanks

Cindy D.2 years ago

This is a fabulous recipe. It is time consuming but worth it.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

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