Torta de Patatas

Traditionally made with eggs, this tasty Spanish dish is not only egg-free, it's vegan! 

Recipe

Ingredients

1 and 1/4 cups chickpea flour
1 and 1/2 cups water
1 tbsp. nutritional yeast
3 small potatoes, thinly sliced
1 and 1/2 tbsp. extra virgin olive oil* 
1 garlic clove, minced
1 medium yellow onion, finely chopped
1 tsp salt
1/2 tsp black pepper flakes

*Please make sure that your olive oil comes from handpicked olives.  Those that are mechanically picked can harm certain birds when harvesting!

Directions

1. Preheat the oven to 500 degrees Fahrenheit.  Grease 4 small ramekins or 1 large pie pan with olive oil.  
2. Mix together the water, chickpea flour, spices, nutritional yeast and 1 tablespoon of the olive oil in a mixing bowl and set the mixture aside.
3. Sauté the rest of the olive oil along with the garlic and diced veggies for 3 to 5 minutes.
4. Add the veggies to the flour mixture and combine the two.  Make sure that all of the veggies are evenly coated.
5. Pour the batter into the greased ramekins (or pie dish) and bake them for 24 minutes, checking on them occasionally to make sure that the tops do not dry out. 
6. Remove from the oven, allow to cool for a few minutes, and enjoy!