Vegan Spanish Tortilla with Broccoli
How do you make vegan Spanish tortilla with broccoli?
Mix chickpea flour with water and let it rest for two hours. Sauté garlic and chili, add steamed broccoli, and combine everything with the batter and nutritional yeast. Pour into a skillet with hot oil, cook over medium heat for 15-20 minutes, flip with the help of a plate, and cook for 10 more minutes on the other side.
In another recipe, we made a delicious and light vegan version of Spanish tortilla. Now I present another version with broccoli, showing how incredibly tasty and versatile it is. Ideal as appetizers for a gathering with friends, for a light dinner, or simply for a picnic.
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Servings: Serves 4-6 people (20 cm skillet)
Ingredients
- 250 g broccoli
- 120 g chickpea flour
- 310 ml water
- 1 tablespoon nutritional yeast
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves
- 1 small dried chili pepper or ½ fresh one
Instructions
Sift the flour into a medium bowl and pour in the water.
Mix well and let rest for at least 2 hours. It would be even better to do this step in the morning and prepare the tortilla in the afternoon.
Wash the broccoli, cut it into large pieces, and steam it for about 10 minutes, then remove from the heat.
Meanwhile, place the 3 tablespoons of extra virgin olive oil in a nonstick skillet, add the garlic cloves and chili pepper, and sauté for a few minutes until golden. Remove them, or if you prefer, chop them beforehand and leave them in.
Add the broccoli to the skillet, stir well, and cook for 5 minutes.
After the flour and water mixture has rested, add the nutritional yeast and salt to the bowl, then stir well.
Add the broccoli and mix.
Take a 20 cm nonstick skillet and pour in 2 tablespoons of extra virgin olive oil. Add the mixture and cook for 15-20 minutes over medium heat.
When you see the edges starting to pull away, place a plate over the skillet.
At this point, flip it quickly.
Lift the skillet and leave the tortilla on the plate.
Gently slide the tortilla back into the skillet and cook for another 10 minutes, still over medium-low heat.
At this point, the tortilla will be ready. Serve it and enjoy it hot, warm, or even cold; it is delicious.
Enjoy your meal!
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- 250 g broccoli
- 120 g chickpea flour
- 310 ml water
- 1 tablespoon nutritional yeast
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves
- 1 small dried chili pepper or ½ fresh one