Egg-free tortilla

Easy

For persons

50g Yumgo Plant-based Omelet

270g Water(to hydrate the powder)

50g Oil (to hydrate the powder)

1000g Potatoes

150g Onions

Espelette pepper: according to your taste

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Preparation

Peel and chop potatoes and onions.
Heat a little oil in a pan and cook the potatoes until they are soft. Set aside.
In the same pan, sauté the onions. Then reserve them as well.
Mix Yumgo Plant-base Omelet with oil and water, then mix use a whisk or immersion blender to obtain a homogeneous mixture.
Add espelette pepper, potatoes and onions to your preparation.
Pour all in a lightly oiled sauté pan, over high heat.
Stir until the mixture thickens, then turn down the fire, cover and cook for 4 to 5 minutes.
Flip the tortilla over delicately and continue cooking for 4 to 5 minutes additional items, always under cover.
Drop the tortilla on a plate, let it rest for 3 to 4 minutes, then enjoy.

The mix is already salted but you can add a little bit of Kala Namak salt at the end of cooking to rediscover the characteristic flavor of the egg.
The tortilla is to be enjoyed both hot and cold, according to your preferences.
It can be microwaved without losing its texture.
It is also possible to freeze the tortilla for later use.