Spanish · Brunch
Vegan Potato and Onion Skillet
A Spanish-style skillet of slow-fried potato and onion finished with smoked paprika, sherry vinegar, and a crisp chickpea-flour egg substitute. Potatoes and onions soften in olive oil with garlic, then are crisped at higher heat and topped with a golden chickpea batter pancake.
$3
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
481Calories
9.8gProtein
24.2gFat
58.3gCarbs
8.3gSugar
9.1gFiber
680mgSodium
0mgChol
3.4gSat Fat
1450mgPotassium
85mgCalcium
3.6mgIron
0mcgVitamin B12
38mgVitamin C
vegan
vegetarian
gluten-free
egg-free
high-fiber
herb-salt
weekend-brunch
hidden-gems
vegan
gluten-free
Instructions
1
Prep
Peel and slice the potato and onion thinly on a cutting board, mince the garlic, chop the parsley, and whisk the chickpea flour with water into a smooth batter.
2
Sweat
Warm 2 tablespoons olive oil in a nonstick skillet over medium-low heat; add potato, onion, and garlic, stirring occasionally until the potato is tender and pale gold, about 15 minutes.
3
Crisp
Push the potato mixture to one side, add remaining oil, increase heat to medium-high, and fry 3–4 minutes until potato edges turn deep golden.
4
Fry
Pour chickpea batter into a small greased pan over medium heat and cook 3–4 minutes per side until set firm and golden brown.
5
Plate
Slide potato and onion onto a plate, top with the chickpea cake, scatter parsley over the top, sprinkle with smoked paprika and salt, and drizzle with sherry vinegar.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g potato
- 11 onion
- 6 tbsp6 tbsp olive oil
- 4 cloves4 cloves garlic
- 1 tsp1 tsp smoked paprika
- 1/2 cup60g chickpea flour
- 1/2 cup120ml water
- 2 tsp2 tsp sherry vinegar
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
