Eggs free tortilla

This recipe is perfect for fall and winter. This vegan version is in my opinion a much more balanced option than the regular tortilla which has eggs and potatoes. In this recipe I used buckwheat instead, which is a cereal that warms up our body and its great for nourishing our kidneys. I also used pumpkin and sweet potatoes which are both good tonics for our stomach, spleen and pancreas. You can eat it this tortilla cold, or hot; as main course with a good salad, or as snack.

Print Recipe

Sweet potato, pumpkin and buckwheat tortilla

Prep Time

35 min

Cook Time

20 min

Servings

portions

Ingredients

• 1 clove garlic
• 1 medium onion
• 1 cup whole buckwheat
• 2 cup filtered water
• 250 gr pumpkin in case you're using hokaido you can cook its skin
• 300 gr sweet potato

Prep Time 35 min Cook Time 20 min Servings portions Ingredients 1 clove garlic 1 medium onion 1 cup whole buckwheat 2 cup filtered water 250 gr pumpkin in case you're using hokaido you can cook its skin 300 gr sweet potato

Instructions

1. Peel and chop the sweet potato and then bake it until smooth.
2. Wash the buckwheat and place it in a pot, with the water. When boiling, lower the heat and cook for 10 minutes.
3. Put the chopped garlic and onion in a frying pan and drizzle with a bit of olive oil. Cook it for come minutes, along with bay leaves and rosemary, on medium heat.
4. Lower the flame, add the finely choped pumpkin and close. If necessary add a little water, shoyu, or white wine not to burn. Let it cook until the pumpkin is tender.
5. In a separate bowl mix the buckwheat with sweet potato and add a little olive oil and salt to taste. Blend for few seconds.
6. When the pumpkin is already tender, remove the sprigs of rosemary from the cooking.
7. Wrap everything. Then put it in the skillet to brown on both sides.
8. ...and...It's ready to eat! 🙂

   

Recipe Notes

If you like fresh herbs, you can sprinkle with parsley or coriander. I also like to accompany it with a vegan mayonnaise of herbs.