What? A torta de patata without egg you must be mad… well I might be but we still managed to make one and it’s so convincing in colour and similar in texture that it would do a good job fooling you. This torta de patata is soft and smooth and very much like the original considering we’ve replaced the main ingredient.
- Olive oil
- 4 Medium potatoes
- ½ Onion
- 250g chickpea flour
- 300ml water
- Sea salt
- 1 green pepper
- 1 red pepper
- ½ Tsp sweet paprika
Wash your potatoes and peel them, getting rid of any black bits, then dice your potatoes into small chunks, the size of a dice. Slice your onion and green pepper into thin strips. Season everything with salt.
Pour the olive oil into a large deep frying pan and heat up over a medium heat. Once the oil looks hot enough (test it by adding one potato and seeing if it bubbles right away) add in the potatoes. Fry for about 15 minutes, until you see the potatoes soften, In a sepreate pan, fry the onion and peppers.
In a separate large bowl, mix together the chickpea flour and water together with the paprika and stir until it’s combined and smooth. Once the chips are ready remove the potatoes and vegetables from the pan and drain the oil. Add the vegetables to the mixture and mix in completely.
Pour a bit of oil into a frying pan and tip the mixture into in. Fry over a medium heat for 2 minutes on one side, then using a pate flip over and cook for 2 -3 minutes on the other.