VEGAN SPANISH TORTILLA OR OMLETTE

Tortilla (or Spanish Omelette) is a typical Spanish style omelette cooked with onions, potatoes and EGGS! I decided to cook the vegan version and OMG I don’t where this has been all my life. So darn delicious! 😱 This is definitely my new healthy staple! Takes about 45-50 mins to cook and serves 4-5 people. Perfect for weekday meals where I won’t complain about the leftovers 🙋🏻‍♀️🙋🏻‍♀️ Try the recipe and let me know how you like it. Cheers 🧡

Ingredients (serves 4-5)

  • 6 tbsps good quality olive oil
  • 1 large white potato, peeled, and cut in slices like 1-2 mm thick
  • 1/2 red or white onion, peeled and finely chopped
  • 1 block firm tofu – remove the water it comes with.
  • 1/2 cup finely ground rice flour
  • 1 cup chickpea flour
  • 3 green chillies
  • Dash of turmeric, black pepper & cumin seed powder
  • Extra water, if needed
  • Salt to taste
  • Chopped cilantro/coriander

Instructions

  1. Heat oil in a nonstick pan – add potatoes, onions, and 1/2 tsp salt. let it cook on medium flame stirring every 1-2 minutes. Potatoes can turn crispy but don’t let them burn. Potatoes will be soft in like 10-12 mins.
  2. While potatoes are cooking – in a nutribullet – dump chillies, tofu, turmeric, cumin seeds powder, black pepper. Blend to make a fine paste.
  3. In a bowl, put the tofu paste, sift the chickpea flour and rice flour. Use a whisk to mix all of them. Add water half cup water at a time. The mix should NOT turn watery it should be thick like a paste. Lastly add salt to taste.
  4. Check on potatoes – they should be ready. pour this tofu mix over and cover the lid. Let it cook for 10-15 mins on a medium flame. Once you see its starting to leave sides – Place a large plate to flip the tortilla over.
    • Flip the tortilla on plate
    • Put the pan back on flame with some oil
    • slide the flipped tortilla so the bottom of tortilla on the plate touches oil now.
    • Let it cook for another 5-6 mins with lid on a low flame
  5. Check with a fork and see if it comes out clean.
  6. Transfer onto a plate, cut yourself like a slice of pie and garnish with cilantro.
  7. Serve with fresh avocados, sour cream and cheese.
  8. Bob Appetit 🎉

If you try this recipe, please remember to tag @thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky


METHI MALAI PALAK PANEER CURRY (FENUGREEK SPINACH COTTAGE CHEESE CURRY W/ HEAVY CREAM)

This is my go to curry recipe when I am bored of regular makhani or butter paneer curry. Its super easy and takes about 30 – 35 minutes to cook. If I am swamped with work – I love to serve this with Stonefire Mini Naan else I love to make jeera rice (rice cooked with cumin seeds). Step by step recipe below.

INGREDIENTS – (serves 5-6 people)

  • 2 tbsp peanut or any flavorless oil
  • 1 thai green chili
  • 1 tbsp cumin seeds
  • 1 tbsp ginger garlic paste
  • ½ peeled red onion
  • 2 tomatoes
  • 1 block of frozen methi (fenugreek leaves) 
  • 1 bunch of fresh spinach, cleaned, finely chopped
  • ½ cup water (optional, only add if the curry thickens)
  • ½ cup heavy cream
  • 1/4 tsp turmeric
  • Salt to taste
  • 1 lbs paneer, chopped in cubes
  • 1 tsp garam masala
  • 2 tbsps cleaned & chopped cilantro
  • 1 tsp kitchen king masala

METHOD:

  • In a nutribullet, make a thick paste of onions, green chili and tomatoes.
  • In a deep pan, heat oil on a medium flame. Once the oil is warm enough, add cumin seeds and sauce for 10-15 seconds. Add, onion-tomato paste. Cover the lid and cook on medium flame for 5 mins. Sauté every now and then (every 1 minute or so)
  • Add ginger and garlic paste. Cook & sauté for another 5 minutes.
  • Once the raw tomato smell is gone, add frozen methi and chopped spinach. Cover the lid and cook for another 5-10 minutes until the frozen methi cooks & spinach welts. Add some water if the curry is dried up – most likely you wont need it.
  • Add – paneer, salt, turmeric, kitchen king masala, and garam masala.  
  • Now add the cream, and stir carefully. Cover and let it simmer on medium-low flame for another 10 minutes.
  • Garnish with cilantro leaves and enjoy with naan and/or rice. 
  • Bon Appetit 🎉🎉 

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky