If you are anything like me, then you are not a stranger to kitchen misfortunes and baking disasters. I am quite possibly the most forgetful person in the world, which means that very often I forget to add some sort of ingredient to a cake, or maybe I will be distracted watching TV and over-mix an otherwise perfect batch of muffins. If I were to fling out the window every failed meal or baked good, there would be an Everest-esque pile of food out there blocking our lovely view!
However, a lot of us food bloggers tend to show only (or mostly) our kitchen victories, while keeping the disappointments to ourselves. No more! Enter the Wing It, Don't Fling It challenge! I have shown you a couple of failed recipes that were recycled into something delicious recently (these Chocolate Pumpkin Tart Truffles and these Brownie Truffles) and I will continue to share my failures-turned-successes regularly! I should never run out of material! If you are a food blogger, I invite you to join me, if you dare, and share your own rescued kitchen-wrecks with your readers. If you are interested and you would like to read a little more about the "Wing It, Don't Fling It!" challenge and display a little logo on your "food makeover" posts, you can find out more here. I'd be delighted if you would join me!
The "Wing It, Don't Fling It!" challenge also applies to leftovers. I really dislike leftovers, unless we're talking about something fabulous like Thanksgiving dinner leftovers. On the other hand, it kills me to throw away perfectly good food! What to do? Recycle! A few days ago I shared a recycled Cream of Fajita Soup, and today I bring you a Spanish Tortilla with repurposed leftover stir-fry veggies!
A Spanish Tortilla is basically a big savory omelette made with potatoes and eggs, but in this case, the eggs are replaced with chickpea flour and some cornstarch. The beauty about the Spanish Tortilla is that you can wing it any way you want by adding whatever extra veggies you need to use up! I had a few leftover stir-fry veggies that needed to be eaten ASAP: mushrooms, broccoli, and cauliflower. I couldn't resist throwing in a little handful of baby spinach as well. You might have spotted this recipe before when I shared it on GoDairyFree.com and xgfx.org. This time I am also submitting this Spanish Tortilla to Ricki's Wellness Weekends event! Check out Ricki's blog, Diet, Dessert and Dogs, for more info and join the wholesome fun!
1 large yukon gold potato, about 12 ounces/255 grams, OR a 9 ounce/340 gram potato and about 3 ounces/85 grams of add-on veggies (chopped mushrooms, bell peppers, onions, fresh chopped tomatoes, or even veggie chorizo!)
1/4 cup chickpea flour
1 tbsp cornstarch
1 tbsp nutritional yeast, optional
1/4 tsp onion powder
1/8 tsp garlic powder
1/4 tsp freshly ground nutmeg
1/4 tsp salt freshly ground black pepper
1/2 cup water
1 tbsp fresh lemon juice
1 heaping tablespoon minced parsley
1 tbsp olive oil for frying
1. Wash the potato and prick a few times with the tines of a fork. Microwave on high for five or six minutes or until soft. Transfer the hot potato to a bowl filled with cold water so you won’t burn your hands peeling it.
2. In a medium sized bowl whisk together the chickpea flour, cornstarch, nutritional yeast, onion powder, garlic powder, nutmeg, salt, and black pepper. Gradually add the water while whisking to avoid lumps. Stir in the lemon juice and the parsley.
3. At this point your potato should be cool enough to handle. Peel it and slice it into 1/4 inch thick slices. The slices will break and crumble into pieces, that’s OK. Add the potato to the chickpea mixture and gently stir to coat all the pieces. If you are adding extra veggies, throw them in there as well.
4. Heat the oil in a 9 inch non-stick frying pan over medium heat. Test the oil temperature with a drop of the chickpea mixture, the oil will be hot and ready when the drop sizzles. Carefully pour in the chickpea/potato mixture and cook over medium-low heat for 10 minutes.
5. Here comes the fun part! Shake the frying pan to loosen the tortilla. If it’s stuck somewhere, use a heat-resistant spatula to gently lift the area of the tortilla that is not coming off. When the whole tortilla is sliding with ease, slide it onto a plate. Flip the tortilla onto the frying pan, raw side down. Cook for 5 more minutes and slide the tortilla back onto the plate. Serve hot!
*Remember that if your tortilla breaks while you’re flipping it, you can always turn this into a tasty potato scramble! :)
* Wing it! Add your favorite seasonings to it!
* This makes enough for one huge serving or two smaller sides.
* You can definitely omit the nutmeg if you think it will clash with the flavors of whatever add-on veggies you're using.