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Tortilla Espanola

This plant-based take on an old-world Spanish favorite can easily transition from appetizer to meal any day of the week!
Prep Time20 mins
Cook Time40 mins
15 mins
Total Time1 hr
Course: Appetizer
Cuisine: Spanish
Keyword: allium free (no onions, no garlic), corn free, gluten-free, Low FODMAP, nut free, plant-based, soy free, vegan
Servings: 8
Calories: 134kcal

Ingredients

  • 3 tbsp plant-based buttery spread
  • 1-1/2 cups peeled and chopped potatoes
  • 1 cup chopped cabbage
  • 1/3 cup chopped kale
  • 2 cups fermented idli batter
  • 1/3 cup plant-based cream cheese (up to 1/2 cup)
  • 1 tsp salt (to taste)
  • 1/2 tsp celery salt (to taste)
  • pinch turmeric

Instructions

  • Preheat oven to 400 F. 
  • Grease and flour a 9" pie dish.
  • Saute the potatoes and cabbage in butter until tender and fragrant. Add the chopped kale and saute for 1 minute more.
  • Add the cream cheese, idli batter, salt, celery salt and turmeric. Mix with a spatula to combine. 
  • Pour batter into the prepped pie dish. Bake at 400F for 40 minutes, or until set.
  • Cool for 15 minutes and serve, OR cool to room temperature and refrigerate for up to 5 days. Serve warm or chilled.

Notes

Due to the cabbage and lentils, those on a low FODMAP diet should limit to 1 serving (2 slices) to remain symptom free.
Nutritional yeast can be added to this recipe for increasing the 'buttery' flavor. 
To further customize the flavor, consider adding herbs like savory, thyme and sage.  

Nutrition

Calories: 134kcal | Carbohydrates: 16g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 511mg | Potassium: 96mg | Fiber: 2g | Vitamin A: 490IU | Vitamin C: 8.3mg | Calcium: 26mg | Iron: 1.3mg