Oct 21, 2012

Roasted Potato and Onion Farinata.

Potato and Onion Farinata is one my favorite things to make. It’s comforting, easy and versatile. I normally make Potato and Onion Farinatas by slow frying the potatoes and onion, but I decided to try roasting them for this one. Roasting vegetables gives them a very Autumny flavor and that’s what I was feeling. I even took it one step further and sprinkled crushed sage on top. We have our weekly family dinner tonight so I made this for us few vegans to share. Really just my mom and me. Hope she likes it!

Roasted Potato and Onion Farinata

* One yukon gold potato, peeled, halved and sliced in 1/4″ slices
* Half a medium sized onion, halved and sliced in 1/4″ slices
* 2 Tbls. olive oil
* 1/2 c. chickpea flour
* 1 c. cold water
* 3/4 tsp. salt

1. Preheat oven to 375 degrees and prepare the batter. Whisk chickpea flour, water, salt and 1 Tbls. of olive oil in a medium sized bowl until very few lumps (or no lumps) remain. Put the batter in the fridge until ready to use. It’s important to do this first because the longer the batter sits, the better the texture will be after baking.

2. In an 8″ cast iron skillet toss the onions and potatoes in the remaining 1 Tbls. of olive oil. Roast the vegetables for 15 minutes, give them a stir and roast for another 15 minutes. They should be starting to brown and soft. 
3. Remove the vegetables from the oven and transfer them to a bowl. Crank the oven temperature to 500 degrees and place the emptied cast iron skillet back in the oven to preheat.
4. When the oven is preheated, take the batter out of the fridge and stir in the vegetables. Remove the skillet from the oven and pour in the batter/vegetable mix being Very Careful. (The pan is hot and the batter will probably splatter.) Bake for 15-18 minutes. The top should be browning and not jiggly.
5. Let the farinata sit for at least 15 minutes before removing it from the pan. To remove it from the pan loosen the edges with a knife and place a plate or cutting board on top of the skillet. Flip the skillet upside down over the plate. The farinata should pop right out.
6. Allow the farinata to sit at room temperature or in the fridge for at least 2-4 hours. Right out of the oven it will be wet and a bit mushy. I make mine in the morning or early afternoon if I intend to eat it at night. The longer it sits, the better.
7. This is best eaten at room temperature.  When ready to serve, sprinkle the top with crushed sage and cut it into slices. Like a pizza.

FYI – Sprinkled with a little kala namak, Potato and Onion Farinatas are very reminiscent of Tortilla de Papas. A wonderful revelation if you ask me.

And since I’m going to a family dinner, you know I had to make some Muddy Buddies to share: