200 g chickpea flour
1 small onion
2 cloves garlic
2 potatoes
200 ml Kombucha (e.g. Midzu)
1 tablespoon chia seeds (e.g. Midzu)
Parsley and/ or coriander q.b.
Extra-virgin olive oil q.b. (e.g. Midzu)
Brewers yeast powder q.b. (e.g. Midzu)
Sea salt
In a antiadherent frying pan put a little olive oil and place the potatoes cut into sticks or thinly sliced along with the chopped garlic. Add the sliced onion. Stir and let it cook until the potato is soft. In a bowl aside put the kombucha and chia seeds to hydrate for 5 minutes. Then add the flour and mix well to make a purée. Add the brewers yeast, salt and a few sprigs of parsley and/ or coriander (and season to taste) and mix well. When the potatoes are cooked, pour into the bowl with the flour and mixed well.
Pour all the mixture in the frying pan uniformly distributed and leave it to cook.
When simmereed on one side, turn the tortilla (with the help of a plate, for example) and let it cook on the other side.
Serve with a green salad.
A delicious alternative to tortillas with eggs. The chickpea flour and chia seeds give a texture similar to eggs.
Insert date: 2014-07-04 Last update: 2014-07-04
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Authors > Translators > Ana Amaral
Authors > Contributor writers > Cristina Rodrigues
Recipes > Main Dishes
