Summer, sun and lazy days! No, we’re not really there yet but luckily, this Spanish tortilla with caponata can be eaten all year long. However, everything seems to taste just a little bit better with sun in your eyes…
An egg-free tortilla may seem strange at first. Like, what do you mean? The Spanish tortilla EQUALS eggs right? But made with chickpeas flour, you almost get the same result. If you add some black salt on top, the egg illusion is almost complete.
Enjoy your tortilla hot or cold and with good toppings like aquafaba aioli, caponata, some bread and crunchy green leaves. Maybe a glass of red too?
Enjoy it with your dearest friends who knows your ins and outs. Who loves just you as you are. Without makeup and with an old t-shirt on. With dripping hair from the bath earlier. Who wants to hear your story. From the beginning to end. Because you are you.
But first of all, we have to fix the tortilla and caponata, we better get started!
2 large, yellow onions
2 medium potatoes
Olive oil to fry in
130 gram chickpea flour
250 gram cold water
1 pinch of sea salt and grounded white pepper
1/2 tablespoon of olive oil
1-2 tsp fresh Provencal herbs (eg rosemary, thyme or oregano)
How do I do it?
1. Peal and slice the onions in not too fine slices. Bake the onion slowly on low heat in some olive oil for about five minutes.
2. Peel the potatoes and slice it into thin slices or spiralize it in your spiralizer. Add the potatoes to the frying pan with the onions. Bake the potatoes on low heat together with the onions for another 10 minutes.
3. Mix water, chickpea flour, oil and spices. Beat it well to get rid of any flour puffs. Leave the mix a few minutes to swell.
4. Add some more olive oil to the pan and see that it’s spread in the pan. Pour in the chickpeas flour mixture to the pan. Put on the lid and bake on low heat for about 10 minutes.
5. Carefully tip the tortilla over on a plate upside down. Pour another few drops of olive oil into the frying pan and let the tortilla slide down from the plate in the frying pan again. Cook for another five minutes on low heat with the lid on.
Carefully remove the lid, preventing the steam from lid to fall over the tortilla. Stir for about 4 minutes without the lid on to get a crisp result.
Gently turn the ready tortilla back on a plate.
3 red peppers (cut into long strips)
1 large garlic clove
2 large red onions (peeled and cut in coarse rings)
1/4 celeriac (cut into thin bars)
Olive oil to fry in
A handful big capers (about 1/2 cup)
A handful black sun-dried olives (about 1/2 cup)
1/2 cup red wine vinegar
1-2 tablespoons agave syrup
1 can of cherry-tomatoes
1 handful fresh basil, roughly shredded
Salt and freshly ground black pepper
How do I do it?
1. Cut the paprika into slices and bake them for about 30 minutes on low heat in some olive oil. Stir every now and then.
2. Peal the celeriac and cut it into thin bars.
Pour the finished red peppers into a bowl.
3. Add oil to the frying pan and add the sliced celeriac, red onion and garlic. Bake on low heat for about 10 minutes. Stir every now and then.
4. Add the baked red peppers, olives, capers, vinegar, canned tomatoes and agave. Let it cook on low heat for about 10 minutes. Add the shredded basil. Let it boil for another few more minutes.
Serve the caponata warm or cold. Like many others of these slow cooked pots , it will gain even more taste after a night in the refrigerator before serving.
These recipes are free from gluten, lactose, refined sugar and soya.