- Serves 4
- Prep 30 minutes
- Cook 40 minutes
- 375g potatoes, peeled and cut into 5mm-thick slices
- 3 tbsp olive oil 1 small onion, finely sliced
- 1 clove garlic, chopped
- 2 tbsp aquafaba
For the batter:
- 50g gram flour
- 125ml water
- ¼ tsp baking powder
- To make the batter, mix the gram flour, water and baking powder together and leave to sit for 30 minutes.
- Parboil the sliced potatoes for a couple of minutes, then drain.
- In a small 22cm deep-sided, non-stick frying pan, heat 2 tablespoons of the olive oil and cook the onion, potato and garlic on the lowest heat until the potato is just soft, with only a small amount of golden colour, stirring frequently. This will take about 20 minutes.
- In a large bowl, whisk the aquafaba with a pinch of salt and pepper until soft peaks form, then gently mix in the gram flour batter.
- Remove the potato mixture from the frying pan and add to the batter. Wipe out the frying pan, reheat with the remaining oil and pour in the potato mixture. Cook on a low heat. You will need to run a spatula around the sides of the tortilla, dragging the mixture in to create the straight-edge sides of the tortilla as it sets. Place a lid on to help it cook through.
- When the tortilla is cooked through and set in the middle and on top, and the underside is golden brown, leave it to sit for 10 minutes to cool slightly and firm up to make it easier to turn over. To turn the tortilla, oil a large plate, place over the top of the frying pan, put your hand on top and gently turn the pan over, so the tortilla is turned over and on the plate.
- Wipe out the frying pan and brush with fresh olive oil and reheat. Slide the tortilla back into the frying pan to cook the other side for 5 minutes on a gentle heat, until golden brown. Turn out onto a plate and leave to cool. Slice and eat warm or at room temperature with aquafaba aioli (see box).
What is aquafaba?
Aquafaba is the thick cooking liquid from a can of chickpeas that would normally go down the plughole when you drain the tin. But don’t waste this precious ingredient – it’s a fantastic alternative for egg whites and is more stable when beaten so won’t deflate on standing.
To make meringue, simply add a drop of lemon juice and use an electric whisk for a few minutes to form soft peaks, then add equal amounts of fine white caster sugar, whisking well between each addition of sugar. You can also lighten your vegan cakes by folding whipped aquafaba into the cake batter, or use it as an emulsifier to make vegan mayonnaise.
Aquafaba aioli
Here is an egg-free aioli made with aquafaba rather than eggs. It’s easy to whisk up too and makes good use of the chickpea water from a can of chickpeas that you would normally throw away.
- 1 clove garlic
- pinch of salt
- 1 tsp Dijon mustard
- 3 tbsp aquafaba (chickpea water)
- 100ml olive oil
- 100ml sunflower or rapeseed oil
- 2 tsp lemon juice or white wine vinegar
- small handful of parsley, finely chopped
- Crush the garlic with a pinch of salt to make a smooth paste in a pestle and mortar.
- In a clean, grease-free mixing bowl, combine the garlic paste with the mustard, then, using an electric hand beater, whisk in the aquafaba until frothy (or place into a blender).
- Mix the olive oil with the sunflower or rapeseed oil, then add the oils to the aquafaba, slowly pouring them in a steady stream, whisking or blending continuously until thick and creamy. Add a little of the lemon juice or vinegar to taste, and you may need another pinch of salt. Stir in the chopped parsley.
- Store in a jar in the fridge. The aioli will keep for up to 3 days.
Cook's tip
To make plain mayonnaise, simply omit the garlic and herbs, and whisk the mustard with the aquafaba and a pinch of salt until frothy, then proceed as above.
Recipes created by Rachel Demuth.
Photography by Rob Wicks, Eat Pictures, www.eatpictures.com