40 mins
800g of Scotty Brand Kestrel potatoes.
1/2 onion
1 cup of gram flour (chickpea flour)
1 cup of water
1 tsp of salt
1/4 tsp Himalayan black salt (Kala namak)
2 tbsp of olive oil
Wash and peel potatoes. Cut them into 1cm cubes. Finely chop the onion.
Heat a tablespoon of olive oil in a pan, add potatoes, onion, salt to taste and water, and bring to boil. Cook for about 20 minutes. Once potatoes are cooked, drain and set aside.
In a bowl, mix 1 cup of gram flour with 1 cup of water, and beat. Add 1/4 tsp of black salt and 1 tsp of salt, mix well. Pour in the potato onion mixture and gently combine.
Heat 1 tablespoon of olive oil until hot in a non-stick frying pan. Pour in mixture, neaten the sides and flatten the top. Cover with a lid and cook over medium heat for 8-10 minutes. Carefully turn the tortilla around and cook for a further 8-10 minutes.
Leave to cool slightly before cutting. Serve with fresh parsley and vegan sour cream.
This recipe was created & photographed by Glasgow Food Delicious.
