Kitchen Supplies:

  • Small bowl
  • Large pan
  • Large bowl


Recipe by: Fresh City,
Serves: 2 portions
Prep Time: Quick & Easy


1 tbsp. flax meal, cold milled

¾ cup + 3 tbsp. water

2 tbsp. biodynamic extra virgin olive oil

2 cloves organic garlic

½ lb. organic potatoes, yellow

1 organic pepper, red bell

To taste salt & pepper

½ cup chickpea flour

2 tsp. fresh city's tuscan spice mix (sage, garlic powder, rosemary)

2 cups organic lettuce, spring mix

2 organic radish, red

1 organic avocado

2 tbsp. fresh city's balsamic dressing (olive oil, balsamic vinegar, salt)

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Make a Flax Egg + Cook the Veggies
• In a small bowl, combine the ground flax with 3 tbsp. water and stir with a fork to combine. Set aside.
• Heat 2 tbsp. olive oil in a large pan over medium-high heat. Dice the onion and mince the garlic.
• Rinse, scrub and dice the potato into 1-inch cubes.
• Rinse and dice the bell pepper.
• Add the onion, garlic and potato to the pan and cook, stirring occasionally, for 15 minutes.
• Stir in the bell pepper and continue to cook until the veggies are fork-tender, about another 15 minutes.
• Season with salt and pepper to taste.

Prepare the Dry Mixture
• While the veggies are cooking, add the flour to a large bowl and add the Tuscan Spice Mix and salt and pepper to taste. Stir to combine.
• Using a fork, gradually blend in ¾ cup water, smoothing out any lumps.

Make the Tortilla Española
• Scatter the potatoes and onion evenly across the pan and pour the flour mixture, distributing it evenly.
• Reduce the heat to medium-low and cook until the underneath of the mixture has just set, about 7-8 minutes.
• Once the bottom has set, carefully flip the tortilla and cook the other side, about another 5-6 minutes.

Make the Salad
• Rinse the salad greens and dry them on paper towel.
• Rinse and thinly slice the radishes.
• Peel, pit and slice the avocado.
• Rinse and dry the large bowl used earlier and add the veggies to the bowl. Drizzle with the Balsamic Dressing and toss to coat.

Bring It All Together
• Evenly divide the tortilla española between two plates and serve with a side of avocado and radish salad!