Who said one needs a complicated recipe with a long ingredient list in order to get a delicious, nutritious meal?
I have made it a rule to stick to quick, simple meals most of the time, and only get into more serious cooking over the weekends. This is the only way I can fit healthy eating into a busy schedule. As soon as I deviate from this plan, cooking becomes this burdensome task I don’t even feel like thinking about. The result? I survive on peanuts and juice. Not a good idea, especially if you are constantly challenging yourself both physically and mentally.
This is why I am excited to present to you this recipe, which is simple, but oh so satisfying. I may have mentioned that potatoes are a staple food in my house! They are not simply filling and delicious – they are very soothing, and the perfect mood fixer. When I get sick, I prepare this supremely simple soup from potatoes, whole onions, and parsley – it works like a charm!
Back to the point. This vegan tortilla turns out a bit oily, crunchy, almost like a huge potato chip, but better in a way. You get the best of both worlds as it’s crispy on the outside and tender on the inside. You can dip it in your favorite sauce or top it up with fresh veggies, and you’ll have amazingly yummy vegan pizza!
2 pounds of potatoes
3 tsp olive oil
Salt, black pepper, and chilli – to taste
Peel the potatoes and boil them until soft. Mash them up and add the spices until you are satisfied with the taste.
Heat a non-stick pan with half of the olive oil to medium heat, and pour the mashed potatoes into it. Press and even them out.
Cook on the pan for about 10 mins at medium heat, then using a big plate turn the mixture on the other side by first pouring the rest of the olive oil into the pan.
Cook for 10 more mins and carefully transfer into a big plate.
Dip in your fav sauce, top with veggies, or just enjoy as is (I love combining my food with carrot juice and a huge bowl of fresh salad).
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