Tortilla Española with Potatoes and Red Peppers

Name: Tortilla Española with Potatoes and Red Peppers
Total time: 75 min
Ingredients: 2 lb. Yukon gold potatoes, scrubbed and thinly sliced (8 cups); 7 oz. extra-firm tofu, drained and patted dry; ¼ cup + 2 tablespoons aquafaba (liquid from canned chickpeas); 2 tablespoons unbleached all-purpose flour or whole wheat flour; 1 tablespoon chickpea flour; ⅛ teaspoon ground turmeric; 1 tablespoon extra-virgin olive oil (optional, learn more ); 2 yellow onions, chopped (2 cups); 2 cloves garlic, minced; ½ cup chopped jarred roasted red bell peppers; 3 tablespoons finely chopped fresh parsley; ½ teaspoon black salt or sea salt; Freshly ground black pepper, to taste

www.forksoverknives.com

This healthy vegan Tortilla Española is savory, satisfying, and sure to impress—perfect for enjoying on a slow weekend morning. Get the recipe here!

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Ingredients

2 lb. Yukon gold potatoes, scrubbed and thinly sliced (8 cups)
7 oz. extra-firm tofu, drained and patted dry
¼ cup + 2 tablespoons <a href="https://www.forksoverknives.com/how-tos/ingredient-iq-all-about-aquafaba">aquafaba </a> (liquid from canned chickpeas)
2 tablespoons unbleached all-purpose flour or whole wheat flour
1 tablespoon chickpea flour
⅛ teaspoon ground turmeric
1 tablespoon extra-virgin olive oil (optional, <a href="#h-tips">learn more</a>)
2 yellow onions, chopped (2 cups)
2 cloves garlic, minced
½ cup chopped jarred roasted red bell peppers
3 tablespoons finely chopped fresh parsley
½ teaspoon black salt or sea salt
Freshly ground black pepper, to taste