Spanish “tortilla” with roasted fennel–citrus salad and Marcona almonds
Vegan, Family-Friendly, Gluten-Free, Mediterranean, Soy-Free, Dairy-Free
35 – 50 Minutes
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 salad turns it from a small plate into a main course.
In your bag
- 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
- Sun Basket red pepper vinaigrette (roasted red peppers - EVOO - red wine vinegar - Dijon mustard - kosher salt)
To get dinner on the table even faster, in Step 2, while the potatoes and onion soften and before the chickpea batter goes into the pan, start prepping the remaining salad ingredients listed in Step 3.
Calories: 730, Protein: 18g (36% DV), Fiber: 14g (56% DV), Total Fat: 46g (71% DV), Monounsaturated Fat: 40g, Polyunsaturated Fat: 7g, Saturated Fat: 5g (25% DV), Cholesterol: 0mg (0% DV), Sodium: 580mg (24% DV), Carbohydrates: 66g (22% DV), Total Sugars: 22g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (almond)
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.