Spanish “Tortilla” with Roasted Fennel–Citrus Salad and Marcona Almonds | Sunbasket

Name: Spanish “Tortilla” with Roasted Fennel–Citrus Salad and Marcona Almonds | Sunbasket
Ingredients: 1 organic fennel bulb; 1 organic red onion; 5 ounces organic Yukon Gold or other waxy potatoes; ¾ cup chickpea flour; 1 organic Cara Cara or other orange; 1 head organic iceberg or other lettuce; ¼ cup Marcona almonds; 1 ounce pitted Kalamata olives; 4 or 5 sprigs organic fresh flat-leaf parsley; Sunbasket red pepper vinaigrette (roasted red peppers - EVOO - red wine vinegar - Dijon mustard - kosher salt)

sunbasket.com

In Spanish tapas bars, tortillas are potato frittatas (not to be confused with the taco wrappings). In our vegan version, an ingenious chickpea flour binding takes the place of eggs. A bright fennel...

View Original

Share this recipe:

Ingredients

1 organic fennel bulb
1 organic red onion
5 ounces organic Yukon Gold or other waxy potatoes
¾ cup chickpea flour
1 organic Cara Cara or other orange
1 head organic iceberg or other lettuce
¼ cup Marcona almonds
1 ounce pitted Kalamata olives
4 or 5 sprigs organic fresh flat-leaf parsley
Sunbasket red pepper vinaigrette (roasted red peppers - EVOO - red wine vinegar - Dijon mustard - kosher salt)