Step 1

First, let's make the filling.

Step 2

Heat 1 tablespoon of olive oil in a skillet, over medium heat.

Step 3

When hot, add the sliced onion and saute for a minute, until translucent.

Step 4

Add the sliced potatoes and stir. Let them cook for about 2 minutes, stirring gently. Add water and let them boil for about 10 minutes or until the potatoes are tender. When tender, drain the water and let them cool.

Step 5

Meanwhile, prepare the 'egg' mixture:

Step 6

Using a food processor or a blender, mix all the “egg” ingredients until they're well incorporated, smooth and sticky, for about 2 minutes.

Step 7

In a large bowl, combine the 'egg' mixture with the cooled potato and onion slices. Stir gently to incorporate.

Step 8

Heat a non-stick large skillet over medium heat. Add the olive oil. When hot, pour the tortilla mixture into the skillet, put a lid on it and let it cook about 15 minutes or until edges are golden.

Step 9

Flip it on the other side and cook for 5 more minutes so it gets golden and crispy on both sides. You can flip it using a large plate and a spatula. Be careful not to burn yourself. Serve with some vegan cream and fresh chopped parsley.