🌱🥔🧅🍳🇪🇸The Best Vegan Tortilla de Patatas Ever 🫶😻Full Recipe Here!

Posting it again as some of you have let me know that you can’t find the recipe in the comments😢

💕One of my all-time comfort foods: vegan tortilla de patatas, made with my homemade mung bean liquid egg🪄 — simple, satisfying & 100% plant-based.

🍳Homemade Mung Bean Egg Recipe:

Ingredients
❣️2 cups split mung beans (soaked 8 hrs)
❣️2 cups filtered water
❣️1/4 cup nutritional yeast
❣️3/4 cup aquafaba (I use my homemade aquafaba! Recipe in the comments)
❣️5 tbsp rice flour
❣️2 tsp baking powder
🥚Kala Namak salt, sprinkled after cooking (only for savoury recipes)

⸻

Method
1. Soak mung beans overnight in filtered water.
2. Rinse & drain.
3. Blend all ingredients (except Kala Namak) until completely smooth.
4. Store in a sealed container in the fridge for up to 3 days.

🇪🇸Vegan Tortilla de Patatas Recipe:

🥔INGREDIENTS:
• ~8 potatoes, peeled & washed
• 1 onion, chopped
• My 6-ingredient Eggscellent Mung Bean Liquid Egg (posted above)
• Kala namak salt — add this on top once cooked, never during!

Optional: fresh parsley, sun-dried tomatoes, spiced tofu bites

✨ INSTRUCTIONS:
1. Pierce potatoes w/ a fork, microwave covered for 10 min (or steam)
2. Cool completely, then cube
3. Sauté onion till golden
4. Mix potatoes + onion + enough vegan egg to saturate
5. Stir in extras (peppers, tofu, parsley, etc.)
6. Heat oiled non-stick pan over medium heat.
7. Pour mixture in + more egg on top
8. Cook 10–15 min, flip with plate, cook other side ~10 min
9. Test with toothpick
10. Sprinkle kala namak on top for eggy flavour💕
11. Serve & enjoy!🫶

🪄 Remember: kala namak loses its eggy flavour if heated — always add it after cooking or reheating!