Buckwheat tortilla española vegana
Home-made tortilla is so comforting, filling, and a great way to get your 5-a-day! Serve with a side of fresh baby spinach and lemon.
Once you’ve done it once you will do it again as you realise how easy and delicious it is!
Ingredients
Directions
Step 1
Preheat oven to 175°C (350°F).
Step 2
In a bowl, mix the flour and salt. Gradually add water while stirring until the batter is smooth. Set aside.
Step 3
Trim the asparagus and the broccoli, separating the florets into chunks. Cut out the stems and seeds of the red pepper and chop into chunks. Spread them with the cherry tomatoes over a baking tray, and cook in the oven for 20mn. Once ready, set aside.
Step 4
Meanwhile, cut the potatoes into thin slices, add to a pan with salted water, bring to the boil and cook for 8mn. Once ready, set aside.
Step 5
Finely chop the red onion, garlic, and chili (remove the stems and seeds). Fry in 1tbsp olive oil for 8mn. Once ready, set aside.
Step 6
Add the 3 sides of veggies to the batter and stir well.
Step 7
Add 1tbsp olive oil to the frying pan, pour in the batter and cook for 20mn on medium heat. After 10mn flip the tortilla so both sides are golden.
