Polentilla (tortilla de polenta)
Spain
Prep: 10 minutes
Cook: 25 min
Difficulty: Easy
Not only is this Spanish tortilla egg-free but also gluten-free and high-protein thanks to chick pea flour! Customise it regularly by adding in any veggies!
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Ingredients
To delight
2
people
130
g
corn flour
50
g
chick pea flour
1
càc
fleur de sel
300
ml
water
1
càs
olive oil
1
red onion
1
celery stalk
1
Sivri pepper
6
càc
cherry tomato
20
g
baby spinach
Directions
Step 1
In a bowl, mix the flours and salt. Gradually add water, stirring with a whisk, until you get a smooth dough. Leave to rest.
Step 2
Finely chop the onion, celery and pepper.
Step 3
In a pan, heat the olive oil and sauté the cherry tomato for 5mn along with the chopped veggies.
Step 4
Pour in the dough and cook for 20-25mn on medium heat. Flip after 10mn so both sides are golden and cripsy.
Step 5
Serve with fresh spinach (here with sweet chili sauce and pickled radish).
