Protein Tortilla

by Cléo Martins

Very easy to prepare, this Cruelty-Free version of the Spanish tortilla, besides of being very tasty, is an excellent alternative for those days when one doesn't feel like spending too much time in the kitchen, as well as an excellent option to take to work and for outdoor snacks.

Total Time

8 hours

Difficulty

Easy

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 4 Servings

150 grams

raw chickpeas
200 grams

carrots
100 grams

onion
10 ml

olive oil + oil for garnishing
Fresh parsley
¼ tsp

turmeric powder
Salt and pepper

Time

Preparation Time

35 minutes + soaking time
Cooking Time

8 min
Total Time

8 hours

Goes Great with

Method

Soak the chickpeas in plenty water during at least 8 hours. Drain the chickpeas and pulse in a food processor – set aside.
Mince de peeled onion and coarsely grate the carrot.
Add all the ingredients to a large bowl and stir until well blended, if necessary, use your hands.
Taste the seasoning and pour the batter into a non-stick pan coated with olive oil.
Cover the pan and cook on medium heat for about 8 minutes, then flip the tortilla over and cook for a further 8 minutes.
Serve with a salad.

Notes:

SUGGESTION
If you want the egg flavor, you may use a pinch of black salt instead of sea salt.

CHEF’S TIP
To flip the tortilla, check if it is completely loose in the pan, flip it over the pan lid and slide it back into the pan to cook the other side.

Nutrition facts One serving (399.8 g) contains and:
Energy: 1047.84 kcal Protein: 31.89g Lipids: 70.16g Carbohydrates: 85.82g Dietary fiber: 23.00g	Tryptophan: 0.39mg Threonine: 1.36mg Isoleucine: 1.41 mg Leucine: 2.32 mg Lysine: 1.77 mg Methionine: 0.52 mg Cysteine: 0.57 mg Tyrosine: 0.90 mg Phenylalanine: 1.61 mg Valine: 1.62 mg Histidine: 0.87 mg
Saturated fatty acids: 17.42 g Omega-6: 0mg Omega-3: 0mg Calcium: 313.65 mg Iron: 10.51mg Zinc: 6.80 mg Vitamin C: 92.2 mg