I saw a recipe that used chickpea flour to make a quiche, and I thought, what a brilliant idea. But then I thought, what about a Spanish tortilla? Damn, what about a quiche and tortilla all together? And I came up with ‘quichotilla’! This is beautiful…. full of flavour, textures and easy to make – really give it a go, you won’t regret it!
Time: 30 minutes prep time plus 45 minutes in the oven
Type: main or snack
Difficulty: 2 pans
Makes: 4 to 6 slices
What you need:
for the base: 200g all-purpose flour + 3 tbsp olive oil + 100ml water
2 cups of finely chopped veggies (I used peppers, carrots, celery, leek and courgette)
1 tsp garlic powder
salt and pepper to taste
1/2 cup chickpea flour
1/2 cup plant milk (any)
1 cup vegetable stock
1 tsp onion powder
1/2 tsp smoked paprika
2 tbsp nutritional yeast
about 4 or 5 small potatoes (or 1 large one), peeled and finely sliced
pepper stripes and chopped black olives to decorate (optional)
Directions:
Start by preparing the base: mix flour with water and olive oil until it forms a uniform dough; stretch using a rolling pin if necessary and place it in a large tart container, evenly; pierce with a fork and take it to the fridge for about 30 minutes (while preparing the remaining ingredients);
Chop all the veggies and water fry for a few minutes over low heat (adding garlic powder, pepper and salt to taste) until tender- once cooked, reserve;
Prepare potatoes;
In a bowl, whisk together the chickpea flour, plant milk, nutritional yeast, onion powder and paprika; meanwhile, in a pan, bring the vegetable stock to a boil;
When boiling, lower the heat and mix in the chickpea flour mix; stir frequently and let it cook for a few minutes until it thickens;
Place the cooked veggies in the base and add on top the sliced potatoes;
Pour the chickpea mix over the potatoes and spread it well so all is covered;
Add topping (if using) and bake in a pre-heated oven at 200C for about 30 to 45 minutes until all is cooked through;
Serve hot or at room temperature.
Plant Based Portuguese 