Green peppers stuffed with vegan potato tortilla

Ingredients

  • 1 beautiful green pepper
  • 2 medium potatoes
  • 1 tablespoon chickpea flour
  • 1 tablespoon cornstarch (cornmeal)
  • 1 pinch of salt
  • < li itemprop = "ingredients"> 1 pinch of turmeric

  • 1 pinch of flaxseed (to decorate)
  • 1 teaspoon of turmeric oil virgin olive

Preparation

In a frying pan we are going to poach the very finely chopped potato with the onion, we are going to chop it very finely because we are going to do it with only a tablespoon of olive oil, to avoid fat… It will take about 30-35 minutes, but it’s worth the wait, we salt and reserve.

On the other hand, we are going to wash and cut the green pepper (Italian in my case) into 4 pieces, empty and place in an oven source.

In a bowl put a tablespoon of chickpea flour, another of corn flour, a pinch of turmeric and maybe you can put a little more salt (to taste)… add water, a glass and a half/two, until the consistency is that of an egg…. the resulting mixture is poured into the frying pan with the potato and onion, fry well (the flour takes longer to cook than if it were a egg, we want to cook it a little before putting it in the oven)…. we fill the peppers with the mixture and put in the oven, preheated to 190º for about 20 minutes… until you see Let’s see that the tortilla begins to brown (without burning!!)…

Remove from the oven, serve in a bowl and sprinkle some flax seeds on top…

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